GREMOLATA ROASTED CHICKEN WITH CRISPY PANKO CRUST
INGREDIENTS
GREMOLATA ROASTED CHICKEN WITH CRISPY PANKO CRUST
• 4 to 4½ pounds of bone-in chicken pieces, we used thighs and drumsticks with skin on
• ½ cup dry white wine
• ½ cup Dijon mustard
• 2 cups panko (Japanese bread crumbs)
• 4 tablespoons Milanese Gremolata Olive Oil
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• fresh parsley for garnish (optional)
INSTRUCTIONS
Preheat oven to 350 degrees F.
In a medium-sized bowl, combine the 2 cups of panko and the 4 tablespoons of Milanese Gremolata EVOO. Mix well, scraping the bottom and sides of the bowl for a good minute or two, to thoroughly coat the panko
Pour the panko mixture into a large plate or pie tin. Hang onto the bowl for the wine-mustard mixture.
Using the same bowl, whisk together the ½ cup of Dijon mustard and the ½ cup of white wine. This will be your "batter" for the chicken pieces
Pat the chicken pieces dry with paper towels and generously salt and pepper each piece. Prepare a separate baking pan with brushed EVOO or cooking spray.
Dip each chicken piece into the mustard-wine mixture to coat all sides.
Immediately place the coated chicken piece into the panko mixture skin side down, pressing gently so the crumbs adhere. You only need to coat the one side with the skin.
Place coated chicken pieces onto prepared baking sheet with skin side up. Gently press the remaining panko mixture onto the chicken pieces. Note: If making ahead, wrap the baking sheet with plastic wrap and refrigerate. When ready, remove plastic wrap and bake according to the following directions.
Bake the chicken in the 350 degree oven for about 40 minutes. Then increase the oven temperature to about 400 degrees F and continue to bake until the panko crust is brown and the chicken is cooked through, about 10 minutes more.
Serve immediately while it's hot or serve at room temperature. Garnish with parsley leaves. Enjoy!
MAKES 4 SERVINGS