Chicken with Herb Crust, Persillade

Chicken with Herb Crust

1/2–1 cup Dijon mustard	1 large chicken, cut up in
2 tablespoons fresh parsley,	parts (skin may be removed
stemmed	if desired)
1 tablespoons fresh rosemary,	2 tablespoons fresh sage,
stemmed	stemmed
3 shallots	3 tablespoons fresh thyme,
2 teaspoons freshly cracked	stemmed
black pepper	2 teaspoons kosher salt
1/2 cup balsamic vinegar,	2 tablespoons extra virgin
may substitute red wine	olive oil
or red wine vinegar

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 with vegetable	shallots,peeled
peeler and reserved

Place all ingredients in 3-Cup Chopper. Press on High until ingredients are finely minced and incorporated.

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