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
- 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.
- Mince shallot and thyme in a mini-food processor.
- In a small bowl, combine mustard, shallots, thyme, black pepper, red-pepper flakes, and salt. Stir in butter and oil until thoroughly combined.
- 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.
- 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.
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