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Menu Plan for Spring I: Week 1, Day 4
Oven Fried Chicken with Potatoes
Brussels Sprouts with Mustard Sauce
Cooking time: 50 minutes for menu, 10 hands-on Cooking schedule: see below for instructions
I love fried chicken but hate doing anything with hot oil. This has the taste and crunchy skin without the mess. It requires a bit longer cooking time but very little hands-on time.
Oven Fried Chicken with Potatoes
Total time: 50 minutes
This recipe assumes bone-in chicken which has a longer cooking time than boneless. This works well with any cut-up chicken parts. I get the thigh and leg in one piece and cut it, but could be left together.
Ingredients:
- 2 chicken thighs
- 2 chicken legs
- 2 medium potatoes
- 2 tbs flour
- 1 tsp paprika
- 1/2 tsp chili powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 tbs olive oil
Instructions:
- Spread olive oil on a baking sheet with a rim.
- Wash chicken and pat dry.
- In a plastic baggie mix the flour and spices.
- Add chicken and coat well.
- Lay on the baking sheet, skin side down, and bake 425F (220C) for 15 minutes.
- Cut each potatoes into 8 wedges, the long way.
- Remove chicken from oven, add potatoes around the chicken and bake for 15 minutes.
- Remove from oven, turn chicken, potatoes and bake for 15 minutes longer.
- Remove and serve.
Brussels Sprouts with Mustard Sauce
Total time: 25 minutes
This is a simple dish. The mustard adds a bit of pleasant sharpness to the sprouts, going well the with mild cabbage flavor.
Ingredients:
- 12 - 16 Brussels sprouts I normally serve 6 - 8 per person
- 1 tbs Dijon-style mustard
- 1/2 cup (4oz, 120ml) milk
- 1 tsp cornstarch (maizena, corn flour)
- 1/2 tsp dried thyme
Instructions:
- Trim Brussels sprouts: slice a bit off of the stem end and peel away the outer leaves - any that are damaged, wilted or discolored.
- Put them in a small saucepan, add about 1/2" (1.25cm) water, cover and cook over medium heat until just barely tender, about 15 minutes. Check by piercing with a knife - it should go in fairly easily but with a little resistance. Try not to overcook or they tend to get bitter.
- When done, remove from heat and drain.
- Put sprouts into a serving bowl and cover with the pan lid.
- Put the pan back on medium heat and add the mustard, milk, thyme and cornstarch, whisking well.
- Heat to boiling, whisking, until thickened.
- Pour over Brussels sprouts and serve.
Cooking schedule: 50 minutes |
Cut potato |
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