barefoot contessa

Adapted from the Barefoot Contessa's <a href="http://www.amazon.com/gp/product/0307464873/ref=as_li_qf_sp_asin_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=0307464873&amp;linkCode=as2&amp;tag=alexandrask06-20" target="_blank" rel="noopener">Foolproof</a>

If you feel like getting ahead, you can marinate the chicken in the mustard and buttermilk overnight or for a few hours; if you don't have time, don't worry. I made this for my in-laws without marinating the chicken at all, and they raved. If you marinate the chicken, too, the buttermilk definitely acts as a tenderizer.

You can use any combination of bone-in, skin-on thighs or drumsticks. I love using thighs with this recipe.

A few changes from the original recipe:

You can find the original recipe online in various places, but these are the basic changes I've made: fresh bread crumbs versus panko; 4 tablespoons olive oil versus 2 tablespoons olive oil + 2 tablespoons butter; buttermilk versus white wine (because the buttermilk is thicker than wine, I find the breadcrumbs stick to it better); 4 thighs and 4 drumsticks versus 1 chicken cut into 8 pieces; oven temp at 400ºF the entire time.

If you are up for a little adventure...

... this is what I suggest: Buy two chickens. Cut them up (<a href="http://www.youtube.com/embed/jr8ECSz-Ouc?rel=0" target="_blank" rel="noopener">video guidance here</a>). Use the 4 thighs and 4 drumsticks here. Remove the breasts from the bones and make these <a href="https://alexandracooks.com/2010/09/13/how-to-make-the-most-of-one-whole-chicken-part-one-broiled-tarragon-breasts/" rel="">tarragon chicken breasts</a> on a subsequent evening. With the wings, necks, backbones, and breast bones, make <a>stock</a>. After two hours of gentle simmering, pull the meat from the stock bones, and make a simple chicken salad: mayonnaise + relish + a squeeze of lemon. Return the bones to the pot and gently simmer for another hour.

Ina Garten's Dijon Mustard Roasted Chicken Thighs

bone-in, skin-on thighs and 4 bone-in, skin-on drumsticks

Dijon mustard

buttermilk

garlic cloves,

thyme leaves (if the strands are soft, no need to strip the leaves)

lemon

salt and black pepper

breadcrumbs

olive oil

Preheat the oven to 400ºF and place oven rack in the middle of the oven. In a small bowl, whisk together the mustard and buttermilk. Place the chicken in a large bowl and pour the mustard-buttermilk mixture overtop. Toss to coat.

Place the garlic, thyme strands (stems, if they are soft, and all), lemon zest, 1 1/2 to 2 teaspoons kosher salt (use 1.5 tsp if you are sensitive to salt), and 1 teaspoon pepper (or a few large cracks on the grinder) in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the breadcrumbs and olive oil, and pulse a few times to moisten the breadcrumbs. Pour the mixture into a wide, shallow bowl or onto a large plate — something with sides is best.

Line a sheet pan with parchment paper (for easy clean-up — this is not necessary, but I like using parchment.) Dip each piece of chicken skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on the sheet pan crumb-side up. After one or two pieces have been dipped, the crumb mixture might not adhere to the chicken as well. Just use your hands to press the remaining crumbs onto the chicken pieces.

Bake the chicken for 40 minutes. Check on the chicken. If necessary cook another five minutes or until the crumbs are browned. Let rest 5 to 10 minutes before serving. Serve hot, warm, or at room temperature.

Beautiful recapie , turned out delicious and it disappeared so fast. Surprised how easy it was to make, love it.

Wow, so delicious!! I made as shown but cut the recipe in half for 4 thighs. I baked at 400 for 40 minutes then turned the oven off for 5 then removed and let rest for 10 (they were big thighs). These were so good - the fresh bread crumbs really made a difference. Thank you!

I used this recipe for a community lunch, .73 drumsticks!    It was a great success.  Is there anyway you could use the marinade that was left?   Would have to be really cooked to a high temperature being it was coating raw chicken.  Just asking

I made with gluten-free panko crumbs.  Will certainly make again.  It was a nice change to my restricted diet.

The flavors were great! Is the skin meant to crisp up? Mine didn't.

This was awesome!  Better than any true fried chicken. 

Source: The Barefoot Contessa's <a href="https://www.amazon.com/gp/product/0307464873/ref=as_li_qf_sp_asin_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=0307464873&amp;linkCode=as2&amp;tag=alexandrask06-20" target="_blank" rel="nofollow noopener">Foolproof</a> 
Notes: As noted above, I served these Brussels sprouts with the <a href="https://alexandracooks.com/2013/10/24/ina-gartens-mustard-roasted-chicken" rel="">mustard-roasted chicken</a> for a dinner party. The rest of the menu was simple, too: we started with a ball of <a href="https://alexandracooks.com/2013/01/30/a-card-and-3-simple-ways-to-begin-your-valentines-day-dinner/" rel="">burrata sprinkled with sea salt</a> served with crackers and <a href="https://alexandracooks.com/2012/11/07/my-mothers-peasant-bread-the-best-easiest-bread-you-will-ever-make" rel="">peasant bread</a>, and we finished the evening with <a href="https://alexandracooks.com/2009/11/06/balzano-apple-cake-revisited" rel="">Balzano apple cake.</a>
Also, I find these to be just as delicious without the pancetta.
Balsamic: You can buy expensive aged balsamic vinegar that’s syrupy or you can simmer balsamic vinegar until it's reduced to half its volume. Simply simmer  1/2 cup vinegar in a small saucepan until it is thick and syrupy. This will give you 1/4 cup of syrupy balsamic vinegar.

Ina Garten’s Roasted Balsamic Brussels Sprouts

Brussels sprouts,

pancetta, sliced 1/4 inch thick, optional

kosher salt,

pepper,

syrupy balsamic vinegar

Preheat oven to 400°F. (If your oven runs cool, set it to 425ºF — I find I get better browning when I roast the Brussels sprouts at 425ºF.)

Place the Brussels sprouts on a baking sheet, including any of the loose leaves. Cut the pancetta into 1/2-inch dice and add to the pan. Add the olive oil, the 1 1/2 tsp. salt (or less — start with a teaspoon if you are sensitive to salt) and the 1/2 tsp. pepper and toss with your hands. Spread out the mixture in a single layer.

Roast the Brussels sprouts until they’re tender and nicely browned and the pancetta is cooked, 20 to 30 minutes, tossing once at the 20-minute mark.

Meanwhile, if using standard balsamic vinegar, place it in a small saucepan or frying pan and simmer gently until it is reduced by half and looking syrupy — be careful here! Err on the side of under reducing — once the balsamic starts thickening, it can burn quickly. At the first sign of the balsamic getting too thick or dark, transfer it to a small bowl.

Remove pan from the oven, drizzle immediately with the balsamic vinegar and toss again. (I like using the entire quarter cup of reduced balsamic, but add to taste.) Taste and adjust the seasoning with salt and pepper. Serve hot.

So great ... love this brussel sprout recipe every time we make it

This was the best roasted Brussels sprouts recipe I have ever made and eaten. Used bacon, just delicious. I want to use the reduced balsamic on other things, caprese salad perhaps?

https://www.youtube.com/watch?v=kl9bRve28TU

Roasted with olive oil, salt, and pepper, Ina Garten's roasted Brussels sprouts are simple and delicious. 

A few notes: The original recipe calls for pancetta. I find when I make these roasted Brussels sprouts without the pancetta, I don’t miss it. But when I make the Brussels sprouts with the pancetta, they are especially delicious. Your choice! 

The original recipe also calls for syrupy balsamic vinegar, which can be expensive. Here, I've reduced 1/2 cup balsamic vinegar by half instead. 

Full recipe here: https://alexandracooks.com/2013/11/05/ina-gartens-balsamic-brussels-sprouts-philadelphia-fish-house-punch/

Ina Garten's Roasted Brussels Sprouts with Balsamic

Oven-roasted with pancetta and drizzled with thick balsamic syrup, this Brussels sprouts recipe comes together in 30 minutes and is the perfect balance of salty, sweet, bitter flavors. Recipe adapted from Ina Garten.

Ina Garten'S Balsamic Roasted Brussels Sprouts With Pancetta

brussels sprouts,

oz pancetta,

salt and black pepper,

tbsp reduced balsamic syrup,

balsamic vinegar

tsp sugar

Ina Garten's Balsamic Roasted Brussels Sprouts with Pancetta

Preheat your oven to 400 F. Line a sheet pan with parchment paper.

Add the sprouts and the reserved leaves to the sheet pan. Add the pancetta (or salami). Coat with olive oil and season with salt and pepper.

Roast for 20-30 minutes, stirring occasionally for even browning.

Towards the end of cooking, prepare the balsamic syrup. Pour the vinegar into a small sauté pan and sprinkle with sugar. Reduce the mixture over medium-low heat; it will only take 1-2 minutes. Keep your eye on it so it doesn&#8217;t burn! You should end up with 1 tbsp of reduced syrup.

When the sprouts are ready, drizzle the hot balsamic syrup directly over the pan. Toss well to combine.

Absolutely my favorite soup recipe to make for chilly days!

Italian Wedding Soup

turkey

turkey sausage ((casings removed))

bread crumbs

Parmesan cheese

Italian parsley

garlic

milk

egg, (lightly beaten)

kosher salt and black pepper

onion

carrots ((about 3 medium))

celery ((about 2 large stalks))

chicken broth

dry white wine

pasta

dill

baby spinach ((trimmed, washed & patted dry))

Parmesan cheese, (for serving (optional))

Preheat the oven to 350 degrees F.

Place the ground meats, bread crumbs, Parmesan, parsley, garlic, milk, egg, 1 teaspoon salt and ½ teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1-inch meatballs onto a sheet pan lined with parchment paper (you’ll make somewhere around 40 meatballs). Bake for 30 minutes, until cooked through and lightly browned. Set aside.

PREPARE THE MEATBALLS:

Heat the olive oil over medium-low heat in a large stock pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken broth and wine and bring to a boil. Add the pasta to the simmering broth and cook an additional 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan cheese.

PREPARE THE SOUP:

https://embed.mediavine.com/videos/dixrxpyy5pubdwmza4oi

Ina Garten's (Barefoot Contessa) Italian Wedding Soup is hearty and delicious with plenty of meatballs and vegetables in a flavorful broth.

Beef bourguignon from The Barefoot Contessa is a hearty stew perfect for cool weather.

Barefoot Contessa's Beef Bourguignon

thick cut bacon, diced

beef

Kosher salt

carrots,

yellow onions, sliced

garlic (2 cloves)

Cognac

dry red wine

beef broth

tomato paste

unsalted butter

flour

onions

potatoes

parsley

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch...

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes (it helps them brown)...

Dry the beef cubes (it helps them brown) with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Toss the carrots and onions and 1 tablespoon...

Toss the carrots and onions and 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back and ignite with a match to burn off the alcohol. (See comments above about doing this.) Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste. Bring to a simmer, cover the pot with a tight-fitting, oven-proof lid and place in the oven for about 1 1 /4 hours or until the meat and vegetables are very tender when pierced with a fork. Remove from oven to stovetop.

Combine 2 tablespoons of butter and the flour...

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Bring the stew to a boil on top of the stove, then lower heat and simmer for 15 minutes. Season to taste.

There&#39;s no better caesar dressing than this recipe from Ina Garten, the Barefoot Contessa. Try it once and thank me later!

Ina Garten's Caesar Dressing

Dijon Mustard

garlic (chopped)

anchovy

c. lemon juice (3 lemons, freshly-squeezed)

kosher salt

black pepper

c. Parmesan cheese (freshly-grated)

Place the egg yolks, mustard, garlic, anchovies, lemon juice, salt, and pepper into the bowl of a food processor fitted with a steel blade. Process until smooth.

With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise), until thick.

Add the grated Parmesan cheese and pulse 3 times.

Enjoy!

Adapted from The Barefoot Contessa's Foolproof 
Notes: As noted above, I served these Brussels sprouts with the mustard-roasted chicken for a dinner party. The rest of the menu was simple, too: we started with a ball of burrata sprinkled with sea salt served with crackers and peasant bread, and we finished the evening with Balzano apple cake.
Also, I find these to be just as delicious without the pancetta.
Balsamic: You can buy expensive aged balsamic vinegar that’s syrupy or you can simmer balsamic vinegar until it's reduced to half its volume. Simply simmer  1/2 cup vinegar in a small saucepan until it is thick and syrupy. This will give you 1/4 cup of syrupy balsamic vinegar. 

Preheat oven to 400°F. (If your oven runs cool, set it to 425ºF .)

Place the Brussels sprouts on a baking sheet, including any of the loose leaves. Cut the pancetta into 1/2-inch dice and add to the pan. Add the olive oil, the 1 1/2 tsp. salt (or less — start with a teaspoon if you are sensitive to salt) and the 1/2 teaspoon pepper and toss with your hands. Spread out the mixture in a single layer.

Tried this tonight.  Super easy and I had to sub in bacon for pancetta.  Sprinkled with pomegranate arils and it was tasty and beautiful.  Thanks, Ali.  Another winner!  Giving it a solid 4 stars.  Will have to try this with the pancetta and then revise it to 5.  Ha ha.

Delicious!   I loved the idea of reducing the balsamic vinegar.  So easy and you don't have to spend extra money to buy a glaze.  Thank you for that.   I did use chopped up bacon because that's all I had,  and it was fine.  Thank you for a great recipe.  I adore brussels sprouts.

Delish. Like that there’s no need to blanch beforehand, saving time. Thank you. Request nutrition info, please. Could eat this every day!

I made these for Thanksgiving. They turned out so tasty! They didn't turn out as roasty as I hoped. I didn't have time to keep them in the oven for longer. But my husband and I enjoyed them nonetheless.

Hello Ali: 
Nervous about this recipe; I never grew up with Brussel sprouts. But i made it and it turned out great!
Thank you, Ali

These brussels sprouts are delicious! Will be making again.

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