DEVILED CHICKEN THIGHS
These easy chicken thighs get a crisp coating with panko and devilish heat from Dijon mustard, paprika and cayenne pepper.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Position a rack in the center of the oven; preheat to 425 degrees F. Lightly oil a rimmed baking sheet.
- Combine the butter and garlic in a large microwave-safe bowl. Cover with plastic wrap and microwave to melt the butter, about 1 minute. Whisk in the Dijon and 1/4 teaspoon of the cayenne.
- In another large bowl, combine the panko, Parmesan, chives, paprika and the remaining 1/4 teaspoon cayenne. Sprinkle the chicken thighs with 1/2 teaspoon salt. Dip the chicken in the mustard mixture to coat and roll in the panko on all sides. Arrange on the prepared baking sheet so the pieces do not touch.
- Bake on the center oven rack until the coating is browned and crispy and the chicken is no longer pink near the bone, about 40 minutes.
- Transfer to a large platter and serve.
DEVILS CHICKEN THIGHS WITH BRAISED LEEKS AND DIJON MUSTARD
Steps:
- Place chicken thighs in a large bowl with the onion, 2 Tbls thyme, chiles, bay leaves, and 1/4 cup vermouth. Toss to coat well. Cover & refrigerate at least 4 hours, preferably overnight. Place breadcrumbs in medium bowl. Heat large pan over medium heat. Add 3 Tbls butter, and cook until brown and nutty. Use a rubber spatula to scrape the brown butter over the breadcrumbs. Wait 1 minute, then toss well with parsley and 1 tablespoon thyme. Preheat the oven to 375°F. Return the saute pan to medium heat for 1 minute. Swirl in the remaining butter; when it foams, add shallots and remaining 1 tsp thyme. Saute 2 minutes, until shallots are translucent. Add the remaining 1/2 cup vermouth and reduce by half. Transfer to a bowl and cool a few minutes. Whisk in mustard, egg, chopped tarragon, and a pinch of black pepper. Remove chicken from refrigerator 30 minutes before cooking. Discard seasonings, and pat the chicken dry with paper towels. Season the thighs well on both sides with salt and pepper. Return the same saute pan to high heat for about 2 minutes. Add olive oil. Place chicken thighs in the pan, skin side down; cook 8 - 10 minutes, until skin is deep golden brown. Turn the thighs over and cook a minute or two on the other side. Place the chicken on the braised leeks. Discard fat. and add stock to the pan, scraping with a wooden spoon to release the bits stuck to the bottom. Pour the chicken stock over the braised leeks. Toss the chicken thighs in the bowl with mustard mixture, slathering them; rearrange them over the braised leeks. Spoon any remaining mustard mixture over the chicken thighs. Top each thigh with breadcrumbs, coating evenly. (You want lots of mustard mixture and lots of breadcrumbs.) Bake about 40 minutes, until the chicken is just cooked through. Turn the oven up to 475°F and cook the chicken thighs another 10 minutes, until the breadcrumbs are golden brown.
DEVILED CHICKEN THIGHS
In cooking, the term ''deviled'' has several meanings, but it most often implies a preparation with a sharp flavor, most often derived from mustard, vinegar, cayenne or other chiles. In this dish, you don't need vinegar, because there is plenty of acidity in Dijon mustard. Nor, strictly speaking, do you need cayenne (and I omit it when cooking for children); the taste is strong without it. You can make this dish with chicken breasts if you prefer; I recommend bone-in breasts, which follow the same procedure. For boneless, skinless breasts -- forget crispness, of course -- smear the meat all over with the mustard mixture, then broil it for just about six minutes, turning two or three times to prevent burning.
Provided by Mark Bittman
Categories dinner, easy, quick, weeknight, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 683, UnsaturatedFat 32 grams, Carbohydrate 5 grams, Fat 50 grams, Fiber 2 grams, Protein 50 grams, SaturatedFat 14 grams, Sodium 775 milligrams, Sugar 1 gram, TransFat 0 grams
DEVILED CHICKEN THIGHS
I make this dish when I invite my next-door neighbor over for supper. It's just enough for the two of us. The tasty chicken is tender and moist with a bit of crunch from the cashews. -Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 246 calories, Fat 14g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 189mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
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