Crusty Mustard Chicken

By draingal

Ingredients

• 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

Details

Servings 1
Preparation time 5mins
Cooking time 5mins
Adapted from marthastewart.com

Preparation

Step 1

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.