American-Style Chicken
- Level
- easy
- Prep Time
- 15 mins
- Total Time
- 1 h 30 m
- Serves
- 4
Ingredients
- 1
- whole chicken
- 3 - 3.5 lb
- 1/4 cup
- butter, softened
- 55 g
- 2 tbsp
- Dijon mustard
- 30 ml
- 1/4 cup
- breadcrumbs
- 30 g
- 2 tbsp
- sweet paprika
- 13 g
- 6
- bacon slices, finely chopped
- 1 lb
- white mushrooms, quartered
- 450 g
- 4
- plum tomatoes, seeded and diced
- salt and pepper, to taste
Directions
Step 1
With the rack in the middle position, preheat the oven to 190°C (375°F).
Step 2
On a work surface, butterfly the chicken: using a chef’s knife or kitchen shears, cut out the backbone of the chicken. Open the chicken and spread it out flat. Transfer it to a baking sheet, breast-side up. Cover with the butter and Dijon mustard. Sprinkle with the breadcrumbs and paprika. Season with salt and pepper.
Step 3
Bake for 50 minutes for small chickens and 1 hour and 15 minutes for a large chicken.
Step 4
Meanwhile, in a skillet over medium-high heat, brown the bacon. Add the mushrooms and sauté until golden brown. Remove from the heat and add the tomatoes. Season with salt and pepper.
Step 5
Add the mushroom mixture around the chicken and cook for an additional 15 minutes or until a meat thermometer inserted into the thigh, without touching bone, reads 74°C (165°F).
Step 6
On a work surface, cut the chicken into pieces to separate the breasts and thighs. Serve with the mushroom mixture and rice or mashed potatoes, if desired.
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