This old-school chicken, Sunday-night-supper chicken, even dinner party chicken, is baked for about two hours (yes, you read that correctly: two hours) until its bread crumb-coated skin is crisp — yet the meat miraculously maintains its moisture. The recipe, adapted from the great food writer Laurie Colwin, is so simple to make that her original version was written out in a brief paragraph, casually instructing the home cook to coat the chicken with mustard, garlic, a little thyme, a pinch of cinnamon. We have adapted the recipe to include measurements and more specific direction, but that shouldn’t stop you from absorbing her nonchalance and confidence as you make it, the certainty that it will turn out delicious every time. (The New York Times) Featured in: Laurie Colwin: A Confidante In The Kitchen.
See original recipe: http://cooking.nytimes.com/re...
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Serving Size: 1 recipe (228g) | ||
Recipe Makes: 1 | ||
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Calories: 149 | ||
Calories from Fat: 73 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.1g | 11 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 15999.1mg | 552 % | |
Potassium 423.8mg | 11 % | |
Total Carbohydrate 15.4g | 5 % | |
Dietary Fiber 8.8g | 35 % | |
Sugars, other 6.6g | ||
Protein 9.2g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 149
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