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La Belle Cuisine - More Poultry Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

Jean Anderson's Oven-Fried Chicken

 

 

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“But as familiar as fried chicken was to us, it was not your everyday fare;
it was special. You served it to company, to the minister, to out-of-town
guests. It was for family reunions and summer wedding parties and
church dinners..."

~ John Egerton


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La Belle Cuisine

 

Jean Anderson’s Oven-Fried Chicken


Sara Moulton
Cooks at Home
 
by Sara Moulton, 2002,
Broadway Books/Random House

“When I told my mentor and good buddy Jean Anderson that this book needed her chicken recipe – it’s become one of the most requested on ‘Cooking Live’ – she floored me by replying that it wasn’t really her recipe. She had learned it when she was working at ‘Ladies’ Home Journal’ and then adapted it for ‘The Doubleday Cookbook’. Still, I learned it from Jean and think of it as Jean Anderson Chicken, and I have never met a chicken lover who wasn’t nuts for it, kids and grown-ups alike. It is great served hot, cold, or at room temperature. It’d probably be great if you served it on the moon. A word to the wise: This is a high-calorie recipe, so
you might want to save it for special occasions.
All you have to remember is melted garlic butter and a crumb mixture with a ratio
of three parts fresh bread crumbs to one part freshly grated Parmigiano-Reggiano.
Dip the chicken pieces in the butter, then in the crumb mixture, then bake them. You can dress up this recipe by adding herbs to the crumb mixture, but I usually make it plain for the kids. They get nervous when they spot those little green
flecks.
By the way, it is essential to use real Parmigiano-Reggiano and to grate it your-
self. Do
not reach for that pre-grated stuff in the can – it tastes like sawdust. If
grating cheese by hand seems like too much work, just cut some into chunks
and throw them into the food processor with the metal blade. The result isn’t
as fine as hand-grated cheese, but it works just dandy for this recipe. [Or you
might want to consider investing in one of my favorite easy-to-use, time-saving gadgets: a rotary cheese grater. They are wonderful!]
Jean Anderson’s chicken is perfect for a crowd. It is a little messy to make
(I usually end up breading my hands, too), but it is worth the mess, and you
will become very popular…”

Serves 4 to 6

12 tablespoons (1 1/2 sticks)
unsalted butter
3 garlic cloves, minced
2 cups fresh bread crumbs
2/3 cup freshly grated
Parmigiano-Reggiano
2 teaspoons kosher salt
Freshly ground black pepper to taste
One 3 1/2-pound chicken, cut into 10 pieces
(or all thighs, wings, or breasts if desired)

Preheat the oven to 350 degrees F. Combine the butter and garlic in a
small saucepan. Heat over medium-high heat until the butter has melted.
Pour into a large bowl and cool to room temperature.
Mix the bread crumbs, cheese, salt, and pepper in a large bowl. Dip each chicken piece, one at a time, into the melted garlic butter. Transfer to the bread crumb mixture and turn until coated on all sides.
Arrange the chicken in one flat layer in a large baking sheet. Drizzle on
any of the remaining melted garlic butter. Bake until lightly browned and
just cooked through, 50 to 60 minutes.

  
Featured Archive Recipes:
Gigi's Oven-Fried Parmesan Chicken
Gigi's Sesame Baked Chicken
Unfried "Fried" Chicken (low fat!)
The Immortality of Fried Chicken
Annie Lou's Fried Chicken
 


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