But Will He Do It at My House?

One of my as yet, unstated New Years Resolutions is to get a handle on the clutter that is overtaking the Brave Astronaut launchpad. The problem of course, is not enough hours in the day. Some time ago, Adam Roberts, also known as the Amateur Gourmet, published a how-to guide to getting a handle on your kitchen. Perhaps that is the place to start.

Then just the other day, he posted a recipe worth sharing. Chicken with Bacon AND Cream!

Mustard Chicken with Bacon and Cream

Make a marinade. In a bowl, mix together:

• 1/4 cup strong Dijon mustard
• 2 teaspoons mustard seeds crushed (optional; I had them on hand)
• 1 1/2 cups Creme Fraiche OR 1 1/4 cups heavy cream (I used the cream)
• 8 garlic cloves sliced
• 1/2 pound thick-sliced bacon or pancetta cut into 1/4 inch lardons
• 4 bay leaves
• 2 Tbsp chopped thyme
• 2 Tbsp chopped sage

Take chicken, cut into 8 pieces, pat dry with paper towels and season aggressively with salt and pepper. Place in marinade, stirring, let sit for at least an hour or two or overnight.

Bake in the oven at 400 degrees. Place the chicken and all the marinade into a baking dish and bake for one hour, turning the pieces as they brown. Some of the pieces will cook through earlier, Adam found that the breasts were done after 45 minutes--but the legs and thighs took the full hour.