Playdate Special: Oven-Fried Chicken with Roasted Cauliflower and Foccacia

A couple of weeks ago, I'd forgotten to buy breadcrumbs and instead used crushed crackers to coat some drumsticks to bake. TJ's gorgonzola crackers made for a most savory coating. It was a surprising hit. And so for today's playdate, I tried this recipe with thighs.

I was so anticipating making the chicken that I’d forgotten to plan out the rest of menu. After rummaging through the fridge, I found a head of cauliflower. Steaming was an initial option, but as I was already preheating the oven for the chicken, I opted to roast the vegetable as well. To round out the meal, I warmed up some Foccacia bread I'd made yesterday.

The result: the flavor and texture were a fine combo, though the presentation in terms of color was somewhat bland or monochromatic. Both Anna and Darienne thought roasting the cauliflower got rid of the "veggie" taste and made for a sweeter bite. The lemony, mustard dressing worked well with the hearty gorgonzola flavor. Today's cooking process illustrates what I love about cooking: the inspiration to create and the joy of sharing the delightful result, however unexpected.

Oven-fried Chicken

3 pounds drumsticks or thighs, skinless and trimmed
1 egg, beaten
1/2 cup buttermilk
3 cups TJ Gorgonzola Crackers, crushed

Preheat oven to 375 degrees. Prepare a dipping mixture with the beaten egg and buttermilk in one bowl. Put the crushed crackers on another bowl. Dip one chicken piece one in the egg mixture and then roll it in the crushed crackers. Place on roasting pan. Repeat until all pieces are coated and placed on the pan. Bake at 375 degrees for about 50 minutes.

Roasted Cauliflower with Lemony Mustard Sauce

1 head cauliflower
some olive oil
Pinch of salt and freshly ground black pepper
2 tablespoons butter
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon garlic powder

Increase the oven heat to 425 degrees. Cut the head of cauliflower into florets and cut the stem into 1/4 inch slices. Toss with some olive oil and pinch of salt and pepper. Roast for 20 to 25 mintues. Melt the butter and whisk in the mustard and lemon juice. Sprinkle in the garlic powder. This makes about 1/3 cup of sauce. Toss together the florets and sauce. Can be served warm or at room temperature.

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