Quick Crusty Mustard Chicken

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We cannot eat enough mustard chicken in my house. I can’t try too many versions either! This version is less saucy and more of an oven-fried chicken with a delicious crispy mustard-shallot-breadcrumb coating. The coating is not only flavorful; it seals the moisture into the meat.

This recipe was adapted from Martha Stewart Living. I used all chicken thighs (and removed the skin- still very moist!), increased the shallots and the fresh thyme, and substituted panko for some of the breadcrumbs. We ate it with roasted chioggia beets, potatoes, and acorn squash on the side. Yum!

  • 4 pounds (about 8) bone-in, skin-on chicken thighs, skin removed
  • 3 tablespoons Dijon mustard
  • 1/4 cup minced shallots
  • 3 tablespoons fresh thyme leaves
  • coarse salt
  • 1/2 teaspoon freshly ground black pepper, plus more to season chicken
  • 1/2 teaspoon crushed red-pepper flakes
  • 1/2 teaspoon coarse salt
  • 2 tablespoons unsalted butter, melted
  • 1 1/2 teaspoons vegetable oil
  • 1/2 cup white breadcrumbs
  • 1/2 cup panko
  1. Preheat broiler. Remove skin from chicken. Place chicken pieces on a rimmed baking sheet, lightly season with salt and pepper, and place under the broiler. Cook 5 minutes; using tongs, turn chicken pieces, and continue broiling 3 minutes more.
  2. Mince shallot and thyme in a mini-food processor.
  3. In a small bowl, combine mustard, shallots, thyme, black pepper, red-pepper flakes, and salt. Stir in butter and oil until thoroughly combined.
  4. Combine breadcrumbs and panko in a shallow dish. Brush chicken pieces on both sides with the mustard mixture, and then roll in breadcrumb mixture to coat completely.
  5. 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.

One Year Ago:

Two Years Ago:

Baked Mustard Chicken

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My husband’s birthday celebration involves a special meal out and a special meal at home. For the past few years, there have been a few constants on the birthday menu at home: cheesecake (his FAVORITE listed on the link at the end of this post), mustard “something”, and potatoes. ­čÖé When I first spotted this recipe in the New York Times, I immediately thought of my husband’s birthday dinner. It involved 3/4 cup of Dijon mustard (mustardy) and baked for HOURS (special). I quartered chickens for the first time too. (Thanks to help from You Tube!)

The chicken is coated with mustard, garlic, spices, and bread crumbs; this coating seals in the moisture as the chicken bakes. The original recipe stated that the chicken should cook for 2 to 2 1/2 hours, until the coating is dark and crispy. I set the oven to convection and shortened the baking time to 1 1/2 hours. The end result was tasty, but not that mustardy! It tasted more like delicious baked “fried” chicken. We ate it with wonderful creamed spinach and roasted potatoes.┬áThis recipe was adapted from Home Cooking by Laurie Colwin, via the New York Times.

Happy Birthday to my hubby and Happy Fiesta Friday #18 at The Novice Gardener!

Yield: 6 to 8 servings

  • 3/4 cup Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/4 teaspoon ground cinnamon
  • coarse salt and freshly ground black pepper
  • 2 cups fine dry unseasoned bread crumbs
  • 2 chickens, approximately 3 pounds each, quartered, dried, at room temperature for 1 hour
  • 1 tablespoon sweet paprika, or as needed
  • 3 tablespoons unsalted butter, cut into small pieces

1.
Heat oven to 350 degrees. (I used a convection oven.) In a large mixing bowl, combine mustard, garlic, thyme, cinnamon, a pinch of salt and 1/2 teaspoon black pepper. Place bread crumbs in another large bowl.
2.
Working in batches, coat chicken quarters on all sides with mustard mixture. Shake off excess mustard, then coat completely with bread crumbs. Arrange in a single layer in two large, shallow baking pans.
3.
Dust the chicken with paprika to taste and scatter butter pieces on top. Bake until crust is deep golden brown and crispy, about 1 hour 20 minutes to 1 hour 30 minutes in a convection oven, or 2 hours  to 2 1/2 hours in a standard oven. Serve hot or at room temperature.

One Year Ago:

If you like this you may also like:

Mustard Chicken with Shallots

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My husband and I LOVE mustard chicken. I am surprised that we don’t eat it once a week! We ate this delicious version with roasted asparagus and rice to soak up the sauce. Crusty bread would also be nice. ┬áThis recipe was adapted from the New York Times. I substituted boneless, skinless chicken thighs and, therefore, also altered the cooking times. A wonderful one-pot meal!

Yield: 4 servings

  • 10 boneless, skinless┬áchicken thighs
  • 2 tablespoons flour
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 15 whole medium shallots, peeled
  • 2 cups white wine
  • 2 tablespoons Dijon mustard
  • 2 sprigs tarragon
  • 2 cups grape or cherry tomatoes, cut in half
  1. Place the chicken thighs on a plate. Sprinkle the flour, salt and pepper mixture over them.
  2. Melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. When the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides, about 3 to 5 minutes per side. Set aside.
  3. Add the whole shallots to the pot and saut├ę them in the butter and chicken fat until they begin to soften, caramelize, and darken, approximately 5 to 8 minutes.
  4. Add the wine to deglaze the pot, stir with a large spoon, then add the mustard and tarragon, then the chicken thighs. Cover the pot, turn the heat to low and simmer for 25 minutes.
  5. Remove the lid, increase the heat slightly, and allow the sauce to reduce and thicken, 15 to 20 minutes.
  6. Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.

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One Year Ago:

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