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Slashed Chicken with Whole-Grain Mustard and Fennel
Whole-grain mustard not only seasons this chicken, the seeds also add pops of texture. The sharp acidity of the mustard is kept in check by the sweetness of brown sugar, and fennel seeds and herbs round out the flavors. The fastest way to grind the fennel seeds is with an electric spice grinder; if you can find already ground fennel seed at the grocery store, use an equal amount. Foil placed under the rack on the baking sheet will catch drips and make cleanup easier.
4
Servings
50 minutes
15 minutes active
Ingredients
-
⅓
-
4
medium garlic cloves, minced
Pardon the interruption
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Any way to adapt this to chicken breasts… for those who don’t enjoy the dark meat of chicken?
Hi Marianne -
We haven't tested this recipe with breasts, but we would recommend ensuring that your breasts are a similar weight (we would shoot for around 12 ounces per breast). Cook until the thickest part of the breast reaches 160 degrees on an instant-read thermometer. This might take a bit longer with whole breasts, though. To speed up cooking, we would recommend cutting the breasts in half crosswise (through the bone) to keep it more in line with the recipe timing.
Best,
The Milk Street Team
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I made this for dinner. The sauce was excellent. I will double the sauce next time. It was so good. However, the chicken even so was at 175°F, the skin was not crispy. I will make this again but keep it in the oven for a longer time (additional 15 min). I think turning the chicken half way through will cook the skin evenly.