Laurie Colwin's baked chicken from New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants by Molly O'Neill

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Suki's Korean spinach

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chicken bakes for 2 1/2 hours.

  • PinchOfSalt on March 04, 2015

    I left out the garlic and mixed dried tarragon with mustard to coat the chicken and used chicken legs instead of cutting up whole chickens. Delicious! This would be an excellent recipe for a beginner cook to try. Also note that the online link points to an article in the NY Times written by Jeff Gordinier, not Molly O'Neill. The two versions of this recipe vary in a number of ways, such as dry versus fresh breadcrumbs, the amounts of some of the ingredients.

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