• 23's Top 50 Recipes - 40

    From Dave Drum@1:2320/105 to All on Wed Jan 10 16:00:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Crispy Mustard Chicken w/Bread Crumbs
    Categories: Poultry, Breads, Herbs, Chilies, Citrus
    Yield: 5 servings

    3 lb Bone-in, skin-on chicken
    - thighs
    3/4 ts Kosher salt; more to
    - sprinkle
    1/4 c (57 g) unsalted butter;
    - melted
    1 1/4 c Panko bread crumbs
    1/4 c Dijon mustard
    2 cl Garlic; grated
    1 1/2 tb Fresh thyme leaves; chopped
    1 tb Extra-virgin olive oil; more
    - for drizzling
    1 ts Worcestershire sauce
    1 ts Fine grated lemon zest
    Lemon wedges to serve
    1/2 ts Red-pepper flakes
    1/4 ts Fresh ground black pepper

    Set oven @ 400-|F/205-|C.

    Line a rimmed baking sheet with parchment paper.
    Sprinkle chicken thighs lightly with salt.

    In a small bowl, stir together the melted butter, panko
    and 1/4 teaspoon salt until the panko is well coated.

    In a medium bowl, combine the mustard, garlic, thyme,
    olive oil, Worcestershire sauce, lemon zest, red-pepper
    flakes, black pepper and remaining 1/2 teaspoon salt.

    Lightly brush the thighs all over with the Dijon mixture
    and place them on the prepared baking sheet, skin sides
    up. Top evenly with the panko mixture and drizzle
    lightly with oil.

    Bake for 35 to 45 minutes, or until the chicken is
    cooked through and the panko topping is golden brown. If
    you want more color on the thighs, broil on high for 30
    seconds to 1 minute, watching closely. Serve with lemon

    By: Melissa Clark

    Yield: 4 to 6 servings

    RECIPE FROM: https://cooking.nytimes.com

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