Honey Mustard Roasted Chicken with Sausage and Brussels Sprouts

chicken and brussels
Photo Credit: Matthew and Emily Clifton. Serious Eats, 2018.

This crispy chicken and sausage dish bakes in a single cast iron skillet on a bed of Brussels sprouts until everything is deeply browned and delicious. A rub for the chicken, made from mustard, honey, and rosemary, adds even more layers of flavor. A perfect dish for the winter doldrums.

Serves 4

1 pound Brussels sprouts, trimmed and halved
5 medium shallots, peeled and quartered
1 lemon, thinly sliced into rounds, seeds discarded
3 tablespoons extra-virgin olive oil, divided
Kosher salt, to taste
Freshly ground black pepper, to taste
3 medium cloves garlic, minced
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons honey
1 tablespoon Worcestershire sauce
3 teaspoons chopped fresh rosemary needles
4 bone-in, skin-on chicken thighs
4 large Italian sausages, cut into 2-inch lengths

Position rack in lower third of oven and preheat to 450°F (230°C).

Combine Brussels sprouts, shallots, and lemon with 2 tablespoons of oil in a 12-inch cast iron skillet. Season to taste with salt and pepper and toss to coat.

In a small bowl, combine garlic, mustard, honey, Worcestershire sauce, rosemary, and remaining 1 tablespoon of oil. Season with salt and pepper and stir to form a paste. Rub paste all over chicken. Nestle chicken and sausage pieces on top of Brussels sprouts.

Roast on lower rack until Brussels sprouts are browned and tender and an instant-read thermometer inserted into coolest part of the chicken registers at least 165°F (75°C), 25 to 30 minutes. If chicken and sausage are done before sprouts have browned enough, you can transfer the meat to a plate and let the vegetables finish in the oven; recombine before serving.

Remove the finish dish and place on a serving platter and serve family style.


How to Stretch a Chicken on a Budget

stretch a chicken
Photo by Bailey Weaver, Edibles, 2016.

Birding for Beginners

Some tips from the pros for cooking a better bird:
Don’t rinse the chicken. It spreads germs and is unnecessary.

•Try spatchcocking the chicken to flatten it for even roasting. (Or have the butcher do the hatchet work.)

•Ask your farmer or butcher for chicken feet, too, which can make excellent broth.

•Let the roasted chicken rest, and leave time for breaking it down. Don’t start your Sunday roast so late that you don’t have the energy to follow through on your grand plans for chicken several different ways in using the left overs.

•Don’t toss the fat. Make schmaltz!

You can serve a roasted chicken whole as an impressive entrée or deploy its disparate parts throughout the menu—with grilled wings and cracklin’s starring as bar snacks and liver being transformed into a mousse.

But for those that may be less inclined, you can master of putting a whole bird to work for several weeknight dishes. Together they’ll break down the remnants of a roast chicken to make stock, saving any leftover meat for tacos or potpie and the fat and skin for any number of dishes.

Here are some go-to recipes on how to make a chicken stretch for more meals in a home kitchen, especially if you are on a budget. Click on the recipes below:

Roasted Garlic Chicken (Sunday Dinner)

Chicken Croquettes (Monday)

Chicken Tacos (Tuesday)

Deconstructed Chicken Pot Pie Galette (Wednesday)

Chicken and Arugula Pasta Salad (Thursday)

Stracciatella (Friday)

Chicken Liver Mousse (Saturday)

Turkey and the Wolf’s Deviled Eggs

Hero0414TurkeyANDwolf_eggs0001Photo by Denny Culbert, 2018.

The Chicken or the Egg?

Open for less than a year, New Orleans’ Turkey and the Wolf in the Lower Garden District has become a big hit for its imaginative menu that pairs local bounty with throwback pantry staples like club crackers and Doritos. Here, chef-owner Mason Hereford shares one of the restaurant’s standards. “I love to eat fried chicken and deviled eggs together, so I thought ‘why don’t I make a dish that has the best of both?’”

Don’t skimp on the hot sauce, Hereford says. “We make our own, but Crystal is what’s up.”

Deviled Eggs with Fried Chicken Skins

Makes 8 to 12 Deviled eggs

For Fried Chicken Skins:
½ pound chicken skin, or skin from 1 whole fryer chicken
1 onion, quartered
3 cloves garlic
2 bay leaves
1¼ cup flour
1 cup cornmeal
½ cup finely-ground panko bread crumbs
1½ tablespoons smoked paprika
1 teaspoon cayenne pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon celery salt
Oil for frying
Kosher salt, to taste

For Deviled Eggs:
6 hardboiled eggs
2 tablespoons mayonnaise
1 heaping teaspoon Dijon mustard
2 teaspoons Louisiana-style hot sauce (Crystal), plus more for  garnish
Juice of ½ lemon
Kosher salt to taste
Fried chicken skins (recipe follows)
Freshly cracked black pepper, to taste
Fresh dill sprigs, for  garnish

Make fried chicken skins: On a cutting board, lay out chicken skin, fat side up (the side that doesn’t have the bumpy texture from where the feathers were plucked). Using a spoon, scrape off all the fat. Removing the fat is key to a crispy end product. Next, place skins in a medium pot and add onion, garlic, and bay leaves. Cover with water and bring to a boil over medium-high heat. Turn off heat and the let the skins sit for 15 minutes. Next, drain skins and allow them to cool by spreading them flat on a resting rack or a piece of parchment paper. Once skins are cool, they are ready to be fried.

In a medium bowl, mix flour, cornmeal, panko, and seasonings. Dredge cooked chicken skins until fully coated. In a deep skillet, heat oil to 350 degrees. Fry skins, stirring occasionally so they don’t stick together, until they reach a golden brown, about 4 minutes. Keep your distance when frying as the skins have a tendency to pop and crackle when they enter hot oil. Remove skins from oil and drain on a paper towel. Season immediately with salt, and reserve until ready to assemble eggs. They last a few hours before losing crispiness.

Make deviled eggs: Peel hardboiled eggs and cut each in half lengthwise. Remove yolks from whites, and rinse whites in cold water to remove any excess yolk left behind. Press yolks through a fine mesh strainer into a mixing bowl. Next add mayonnaise, mustard, hot sauce, lemon juice, and salt, trying not to overwork egg yolk mixture. The filling should be slightly fluffy and not loose.

To serve, arrange eggs on a platter, and using a piping bag or zip-top plastic bag with a snipped corner, fill whites with egg yolk mixture. Garnish with fried chicken skins, a drizzle of hot sauce, freshly cracked pepper, and some torn sprigs of fresh dill.

Cook’s Note:
You can find chicken skin at your local butcher shop (ask for a half-pound). Otherwise, you can buy a whole fryer chicken from the supermarket and remove the skin with a chef’s knife or scissors. Ignore those areas that are especially difficult to remove the skin, as you’ll get plenty for this recipe from the breast, back, and thighs.

If you are ever in New Orleans, make sure to put this great place on your list of places to eat. It will be worth trip!

Turkey and the Wolf
739 Jackson Avenue
New Orleans, LA 70130
(504) 218-7428

Wednesday – Saturday, and Monday: 11am – 5pm or until we sell out
Sunday:  11am – 3pm