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Pairings: mustard roasted chicken with a Beaujolais cru

April 01, 2013|By S. Irene Virbila
  • Seattle chef John Sundstroms "Mustard Roasted Chicken with Drippings Potatoes and Chard" from his new cookbook and iPad app Lark: Cooking against the Grain (Community Supported Cookbooks, $50 for the book; $9.99 for the app)
Seattle chef John Sundstroms "Mustard Roasted Chicken with Drippings… (Lark restaurant, Seattle )

Ever since I got Seattle chef John Sundstrom’s cookbook and iPad app "Lark: Cooking against the Grain" (Community Supported Cookbooks, $50 for the book; $9.99 for the app), I’ve been cooking out of the book like crazy. For a Sunday supper, his mustard roasted chicken with drippings, potatoes and chard is easy as can be.

Basically he mixes together equal parts Dijon mustard and whole grain mustard with minced shallot, thyme leaves, a glug of olive oil and a big splash of white wine. Truss the chicken and rub half the mustard marinade on the chicken. Roast, brushing with reserved marinade for about an hour, or until the chicken is browned and the juices run clear.

There’s more to it, but you get the idea. Oh, and he also sets the chicken on a bed of sliced Yukon gold potatoes tossed in olive oil.

The chicken comes out just like the photo: crisp-skinned, aromatic and moist, perfect with those drippings-basted potatoes and a swatch of Swiss chard from the garden.

This is when you want to break out a cru Beaujolais. We drank a 2011 Jean Foillard Morgon "Cote de Py" from importer Kermit Lynch, which brought a tapestry of flavors — dried cherries, chestnuts, prunes — to the table. The mustard didn't bother it a bit.

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Twitter.com/sirenevirbila

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