I have some sage advice for you folks: don’t drink coffee at 9:00 PM and then go to bed at 10:30. I spent all night dreaming that it was the evening of the apocalypse and buildings were exploding, the streets were deserted and zombie Steve Jobs came riding in on a dragon Bill Gates. Needless to say, I had my fill of strange and got up at 6:30.
Me and my cup of tea were very productive, though. I finally went through 4 months of Bon Appetit and located a dozen or more recipes with which to fatten my skinny ass husband. I may not be able to have y’all over for dinner, but that doesn’t mean I can’t show you how to make your own via pretty pictures (all taken in my ugly little kitchen).
So without further adieu, I give you:
Chicken à la Diable with Roasted Domino Potatoes
(and a side salad, because my husband insists that he got married so that he doesn’t have to eat vegetables anymore.)
1 cup all-purpose flour
3 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper
2 large eggs
6 tablespoons Dijon mustard
1/2 teaspoon cayenne pepper
1 cup fresh white bread crumbs
4 skinless, boneless chicken breasts, pounded to 1/2″ thickness
3 tablespoons olive oil
Preheat oven to 375°F. Whisk flour, 2 teaspoons salt, and black pepper in a medium bowl. Beat eggs, Dijon mustard, and cayenne in another medium bowl. Mix the bread-crumbs and remaining 1 teaspoon salt in a third medium bowl.
Dredge 1 chicken breast in flour mixture, shaking off excess. Coat with egg mixture, then dredge in breadcrumbs. Transfer to a wire rack. Repeat with remaining chicken.
Heat oil in a large ovenproof skillet over medium heat. Add chicken; cook until golden, 2-3 minutes. Flip chicken; transfer to oven. Bake until cooked through, about 12 minutes.
4-5 Russet Potatoes, washed and peeled
4 Tbsp butter, divided
The great thing about this recipe is that you can customize it to your taste. Change out the paprika for cayenne pepper, or rosemary, or garlic and parmesan. As long as you get them good and crispy and you can’t go wrong.
To begin, butter the inside of an 11×17 baking sheet with 2 tablespoons of the butter. Once the potatoes are washed and peeled, you’ll need to trim them down into something more or less resembling a rectangle. From there, cut them into 1/8″ slices and place them in rows fanned out in the baking sheet. Continue until all the potatoes are lined up. Sprinkle with salt and pepper.
Melt the remaining 2 tablespoons butter and add your choice of spices. Drizzle over the rows of potatoes and sprinkle with additional salt and pepper to taste. Bake at 425 degrees until brown and crispy.
Begrudgingly eat your damn salad while cursing your husband for having no culinary imagination and try to enjoy this fabulous feast while resisting the urge to skewer his ‘nads on your butter knife.