Aired September 4, 2014
For the Citrus Slaw:
Juice of 1 1/2 lemons
3 tablespoons acacia honey
1/4 to 1/3 cup extra-virgin olive oil
1/2 head white or Savoy cabbage, shredded
2 bulbs fennel, trimmed and thinly sliced or shaved on a mandolin
5 to 6 radishes, cut into matchsticks
1 red onion, thinly sliced or shaved on a mandolin
4 blood oranges, Cara Cara oranges or grapefruits, supremed*
*To surpreme citrus fruit, cut the top and bottom of the fruit and cut the peel and pith off by following the curve of the fruit. Cut out each section of fruit by slicing the wedges out on both sides of the membrane.
1 cup Dijon mustard
About 2 tablespoons EVOO – Extra Virgin Olive Oil
2 large cloves garlic, grated, finely chopped or pasted
1 tablespoon fresh thyme, chopped
1 tablespoon rosemary, finely chopped
6 to 8 pieces quartered bone-in, skin-on chicken from small, 2- to 3-pound chickens (1 1/2 or 2 birds)
Salt and pepper
1 1/2 cups panegratto (fine breadcrumbs)
About 1/2 cup panko or homemade breadcrumbs
1/2 cup grated Pecorino Romano cheese
About 1/2 teaspoon freshly grated nutmeg
2 teaspoons ground pepperoncino (red pepper)
1 tablespoon paprika
4 tablespoons butter, melted
For the citrus slaw, whisk together lemon juice, honey and olive oil in a shallow serving bowl. Season with salt and pepper to taste. To the serving bowl, add cabbage, fennel, radishes, onion and citrus surpremes. Toss to coat with dressing and season to taste.
Preheat oven to 350°F.
Combine mustard, EVOO, garlic and herbs.
This is a crispy, spicy chicken that can be served hot but like traditional fried chicken, I think it’s best room temperature or cold the next day. This chicken is addictive and wonderful for picnics and potlucks.