Deviled Chicken Thighs Recipes

Steps:

• Preheat oven to 475 degrees.
• Lightly grease a baking sheet.
• In a large bowl, mix mustard and Worcestershire sauce until blended.
• In a pie plate or shallow container, combine bread crumbs, parsley, salt and pepper.
• Toss chicken thighs in mustard mixture and then coat with crumb mixture.
• Place on baking sheet and bake for 15 minutes; turn thighs over and bake an additional 15 minutes, or until juices run clear.

Steps:

• In a large bowl, combine the butter, vinegar, mustard, paprika and pepper. Spread over chicken thighs. Place in a greased 11x7-in. baking dish. Sprinkle with bread crumbs., Bake, uncovered, at 400° for 15 minutes. Sprinkle with the cashews. Bake until chicken juices run clear and topping is golden brown, 7-12 minutes longer.

Steps:

• Season the chicken with salt and pepper. Add the flour to a pie plate and season with salt and pepper, paprika, and cayenne, whisking to incorporate. Dredge the chicken through the flour, shaking off the excess.
• Heat a large skillet with the vegetable oil over medium-high heat. Add the chicken skin side (meaty side) down and sear until golden brown and crisp, about 3 minutes, Flip and continue cooking the other side for 3 more minutes. Remove to a platter and set aside.
• Add the white wine to the skillet and scrape the browned bits from the bottom of the pan. Add the chicken stock, orange juice and zest and the hot sauce. Add the red pepper flakes and whisk in the hot sauce and mustard. Bring to a simmer and add the chicken and the juices that are left in the platter. Top with the prunes. Reduce the heat to low and cover tightly with a lid. Let the chicken braise for 40 minutes.
• Uncover the chicken and remove to a serving platter. Turn the heat to high and let the sauce reduce for 2 to 3 minutes. Once thickened, taste for seasoning, and pour the sauce and prunes over the chicken. Serve immediately.

Steps:

• Heat the broiler to its maximum, and set the rack about 4 inches from the heat. Season the chicken with salt and pepper on both sides, and place it in a pan, skin side up. Broil, watching carefully, until the skin is golden brown, about 5 minutes.
• Meanwhile, combine the mustard, shallots and cayenne. (If you have a small food processor, you can chop the shallots by throwing them in with the mustard and pulsing the machine on and off a few times.)
• When the chicken has browned, remove it from oven, and turn it. Spread just a teaspoon or so of the mustard mixture on the underside of the chicken, and broil about 5 minutes. Turn the chicken, and spread the remaining mixture on the upper, or skin side. Broil until mustard begins to brown.
• At this point, the chicken may be done. (There will be only the barest trace of pink near the bone; an instant-read thermometer inserted into the meat will read 160 degrees.) If it is not done, turn off the broiler and leave the chicken in the oven 5 more minutes or so. Garnish and serve.

Steps:

• Heat the broiler. Mix garlic, mustard, oil, salt and pepper in a bowl; spread the paste over all sides of the chicken thighs. Place chicken on a broiler pan, skin side up. Broil until browned on top, about 8 minutes. Turn; broil until browned, 7 minutes. Sprinkle with parsley.

Steps:

• Line a rimmed baking sheet with a silicone baking liner or piece of aluminum foil Combine the two mustards and red pepper in a small bowl Crack the eggs into a shallow bowl or pie plate and whisk lightly with a fork to blend; season with salt and pepper Using a pastry brush, brush the mustard mixture all over the chicken. Dip each piece in the eggs, coating evenly on all sides. Sprinkle with the breadcrumbs, coating as evenly as possible. Place the chicken pieces on the prepared baking sheet. Dot with the butter and bake until the juices run clear, 45 to 60 minutes for leg quarters, 30 to 35 minutes for thighs, and 35 to 40 minutes for breasts. Remove the chicken from the oven and transfer the pieces to a rack to cool slightly before removing from the baking sheet Tent with foil and let rest for 3 to 5 minutes. Serve immediately.

Steps:

• 1. Preheat the broiler to its maximum and set the rack about 4 inches from the heat. Season the chicken on both sides and place it in a pan, skin side up. Broil, watching carefully, until the skin is golden brown, about 5 minutes. 2. Meanwhile, combine the mustard, shallot, and cayenne. (If you hve a small food processor, just throw them in there and pulse the machine on and off a few times.) 3. When the chicken has browned, remove it from the over and turn it. Spread just a teaspoon or so of the mustard mixture on the underside of the chicken and broil for about 5 minutes. Turn the chicken and spread the remaining mixture on the skin side. Broil until the mustard begins to brown, about 5 minutes. At this point the chicken may be done (there will only the barest trace of pink near the bone and an instant-read thermometer inserted into the meat will read 160 degrees). If it not turn off the broiler and let the chicken remain in the oven for another 5 minutes or so. Garnish with the parsley if you like and serve. Note: For extra flavor, combine the mustard and shallot with about 1/2 cup chopped fresh parsley, basil, cilantro, dill or chervil. Proceed as directed. You can use the same coating with pork or veal chops; they should be at least 1 inch thick. Cooking time will be about the same.

Steps:

• Preheat the broiler to its maximum and set the rack about 4 inches from the heat. Season the chicken on both sides and place it in a pan, skin side up. Broil, watching carefully, until the skin is golden brown, about 5 minutes.
• Meanwhile, combine the mustard, shallot, and cayenne. (If you have a small food processor, just throw them in there and pulse the machine on and off a few times.)
• When the chicken has browned, remove it from the oven and turn it. Spread just a teaspoon or so of the mustard mixture on the underside of the chicken and broil for about 5 minutes. Turn the chicken and spread the remaining mixture on the skin side. Broil until the mustard begins to brown, about 5 minutes.
• At this point the chicken may be done (there will be only the barest trace of pink near the bone, and an instant-read thermometer inserted into the meat will read 160°F). If it is not, turn off the broiler and let the chicken remain in the oven for another 5 minutes or so. Garnish with the parsley if you like and serve.
• Variations
• For extra crunch, combine the mustard and shallot with about 1 cup bread crumbs. Be especially careful in broiling, for the bread crumbs will burn very soon after they brown.
• For extra flavor, combine the mustard and shallot with about 1/2 cup chopped fresh parsley (or basil, cilantro, dill, or chervil). Proceed as directed.
• You can use the same coating with pork or veal chops; they should be at least 1 inch thick. Cooking time will be about the same.

Steps:

• Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan. In a small bowl, combine remaining ingredients. Pour over chicken., Bake, uncovered, 50-60 minutes or until a thermometer reads 170°-175°, basting occasionally with pan juices.

Steps:

• Preheat broiler to its maximum; set the rack about 4 inches from the heat.
• Season chicken on both sides and place it in a pan, skin side up.
• Broil, watching carefully, until the skin is golden brown, about 5 minutes.
• Meanwhile, combine the mustard, shallot, and cayenne (if you have a small food processor, just throw them in there and pulse the machine on and off a few times).
• When the chicken has browned, remove it from the oven and turn it.
• Spread just a teaspoon or so of the mustard mixture on the underside of the chicken and broil for about 5 minutes.
• Turn the chicken and spread the remaining mixture on the skin side.
• Broil until the mustard begins to brown, about 5 minutes.
• At this point, the chicken may be done, an instant read thermometer inserted into the meat will read 160°.
• If it is not, turn off the broiler and let the chicken remain in the oven for another 5 minutes or so.
• Garnish with the parsley if you like and serve.

Steps:

• Preheat the oven to 425 degrees.
• Sprinkle the chicken legs with salt and pepper.
• In a baking dish large enough to hold the legs in one layer, melt the butter, and add the olive oil. Add the chicken legs, and turn them in the butter mixture until well coated. Place the legs, skin side down, in the oven. Bake for 15 minutes.
• Meanwhile, blend the mustard and chicken broth in a small bowl with a whisk. In another small bowl blend well the shallots, garlic and bread crumbs, plus 2 tablespoons parsley. Set aside.
• Loosen the chicken from the pan with a fork or spatula. Then with a pastry brush, brush the chicken on both sides with the mustard mixture. Arrange the legs skin side up, return them to the oven, and bake for 10 minutes more.
• Sprinkle the chicken evenly with the shallot mixture. Reduce the heat to 400 degrees, and bake for 10 minutes longer or until lightly browned. Sprinkle with the remaining parsley.Serve immediately.