Oster FPSTMC3321 Instruction Manual - Page 6

Chicken with Herb Crust 1/2-1 cup Dijon mustard 2 tablespoons fresh parsley, stemmed 1 tablespoons fresh rosemary, stemmed 3 shallots 2 teaspoons freshly cracked black pepper 1/2 cup balsamic vinegar, may substitute red wine or red wine vinegar 1 large chicken, cut up in parts (skin may be removed if desired) 2 tablespoons fresh sage, stemmed 3 tablespoons fresh thyme, stemmed 2 teaspoons kosher salt 2 tablespoons extra virgin olive oil Cover chicken generously with mustard. Place parsley, sage, rosemary, thyme, shallots, salt and pepper in the 3-Cup Chopper. Process until herbs are chopped and fragrant and shallots are minced. Press herb mixture into the mustard slathered chicken. Preheat large heavy skillet on medium heat. Heat 2 tablespoons oil and sauté chicken, skin side down and cook meat on both sides, turning once, until chicken is cooked through. Adjust heat if necessary to avoid burning. Remove chicken and deglaze pan with vinegar. Scrape up bits on bottom of pan and cook until liquid is reduced by half. Pour over chicken. Serves 4. Persillade This is a great topping for chicken, lamb, pork or fish. 1 bunch flat leaf parsley, stemmed 4 garlic cloves or 1 lemon, peel removed shallots, peeled with vegetable peeler and reserved Place all ingredients in 3-Cup Chopper. Press on High until ingredients are finely minced and incorporated. 10 www.oster.com NOTES www.oster.com 11