Crusty Mustard Chicken
This chicken gets its crisp crust from a mustard-and-breadcrumb coating, which imparts tangy flavor while keeping the chicken moist and tender. Sauteed swiss chard makes a great side dish.
- Total Time:
- Servings: 4
Source: Martha Stewart Living, October 2002
- 1 whole chicken (about 3 pounds), cut into 10 serving pieces
- 3 tablespoons Dijon mustard
- 1 tablespoon minced shallots
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red-pepper flakes
- 1/2 teaspoon coarse salt
- 2 tablespoons unsalted butter, melted
- 1 1/2 teaspoons vegetable oil
- 1 1/2 cups fresh white breadcrumbs
Preheat broiler. Place chicken pieces, skin side up, on a rimmed baking sheet, and place under the broiler. Cook 5 minutes; using tongs, turn chicken pieces, and continue broiling 3 minutes more.
In a small bowl, combine mustard, shallots, thyme, black pepper, red-pepper flakes, and salt. Stir in butter and oil until thoroughly combined.
Place breadcrumbs in a shallow dish. Brush chicken pieces on both sides with the mustard mixture, and then roll in breadcrumbs to coat completely.
Place coated chicken pieces on a clean baking sheet, and return to broiler. Cook until well browned all over, about 5 minutes, turning occasionally to brown evenly. Reduce oven heat to 500 degrees; continue roasting until juices run clear when chicken is pierced with the tip of a paring knife, about 10 minutes. Remove from oven, and serve hot.