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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From Martha Stewart video. This chicken gets its crisp crust from a mustard and breadcrumb coating, which imparts tangy flavor while keeping the chicken moist and tender. Sautéed Swiss Chard makes a great side dish. Ingredients:
1 (3 lb) roasting chickens, cut into 10 serving pieces (about 3 pounds) |
3 tablespoons dijon mustard |
1 tablespoon minced shallot |
1 tablespoon fresh thyme leave |
1/2 teaspoon fresh 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 |
Directions:
1. Preheat broiler.
2. 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.
3. In a small bowl, combine mustard, shallots, thyme, black pepper, red-pepper flakes, and salt.
4. Stir in butter and oil until thoroughly combined.
5. Place breadcrumbs in a shallow dish. Brush chicken pieces on both sides with the mustard mixture, and then roll in breadcrumbs to coat completely.
6. 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.
7. Reduce oven heat to 500° continue roasting until juices run clear when chicken is pierced with the tip of a paring knife, about 10 minutes.
8. Remove from oven, and serve hot.
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