This recipes hails from my newest Martha Stewart cookbook (love her!). Seriously, I feel like her cookbook completes my life as far as recipes go. It has all the staples and classics. Martha Stewart and Ina Garten are definitely in my top 5 favorite foodies.
Crusty Mustard Chicken
Makes: 6-8 servings
2 2 1/2-lb broiler chicken cut into 8 pieces each
1/4 lb (1 stick) unsalted butter, melted
2 tbsp vegetable oil
6 tbsp Dijon mustard
3 tbsp minced shallots
2 tbsp fresh thyme leaves
1 tsp freshly ground black pepper
1/2 tsp red pepper flakes
4 cups fresh white bread crumbs
1. Preheat broiler. Broil chicken for 3 minutes on each side and remove.
2. Combine butter and the oil. Set aside.
3. In a mixing bowl, combine the mustard, shallots, thyme, black pepper, and red pepper. Stir in half the butter and oil mixture and blend thoroughly.
4. Brush the chicken pieces with the mustard mixture and roll them in the bread crumbs to coat completely. Drizzle with the remaining melted butter and oil.
5. Arrange the pieces on a broiler pan and cook under a medium-hot broiler for 10 to 12 minutes, turning them two or three times. The chicken is done when the juices run clear when it is pricked with a knife. If the chicken pieces are getting too brown, finish them in a 550 degree oven.
I adjusted this recipe to make 2 servings.
I did not use thyme leaves because I don’t like them.
I broiled my chicken for longer than this recipe called for. I didn’t feel like it was under the broiler long enough to thoroughly cook by large chicken breast. Plus I like for the skin to brown very nicely and get crispy.
I used a yellow onion rather than a shallot.
I used panko breadcrumbs – I.LOVE.PANKO.BREADCRUMBS.