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This deviled chicken tastes awesome and it gets it’s great flavor from pantry staples.
Chicken Never Tasted So Good
One thing I love to do is look at the New York Times’ recipe app. There’s lots of great food there but a lot of recipes use ingredients I can no longer get as easily as I could when I lived in NYC. I still enjoy looking and get some great ideas there.
However, one recipe caught my eye because it used things I already had on hand. I made up the basic recipe but tweaked it slightly because I felt it needed some sweet elements to offset the sour.
I played that hunch and this turned out to be one of the best chicken dishes I have ever made! The only reason I didn’t glom the entire thing was I promised a friend a couple of pieces!
Use A Great Dijon Mustard
The bulk of this deviled chicken’s flavor comes from dijon mustard, so it’s essential to use a great-tasting one.
Maillard and Grey Poupon are good choices, but you’ll never believe that the best-tasting dijon mustard I’ve found is the humble Great Values brand you find in Walmart! Yes, it’s true! I discovered that years ago when I needed quite a bit of dijon mustard for my Maple Dijon Chicken. That’s when I discovered that this brand tasted a whole lot better to me than the more expensive brands.
No Shallots? Substitute Onion
I happen to have had a shallot on hand, but if you don’t then plain old onion will do.
However, I strongly suggest buying shallots for this recipe because it added a superb flavor. Shallots (to me) taste like mild onion mixed with garlic and is slightly smoky. Onions don’t have that full flavor element, but in a pinch they will do.
Treat Yourself To Some Fresh Parsley
Another thing I always have on hand is fresh parsley. This recipe called for it.
During the warm weather, I grow it and when it peters out, I buy the Italian flat leaf. I love the flavor and I will also use it as a garnish in my photography. If I don’t use the whole bunch I buy, I finely chop it and place it on a paper plate–the air will dehydrate it naturally and the best part is, it keeps it’s deep-green color for a long time.
- 5-6 bone-in skin on chicken thighs
- Salt and freshly ground pepper to taste
- 1 tbsp unsalted butter
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 1 tbsp maple syrup -OR- pancake syrup
- 4 tbsp fresh or canned chicken broth
- 2 tbsp finely chopped shallots
- 2 large garlic cloves minced
- 4 tbsp Panko bread crumbs
- 4 tbsp finely chopped parsley divided
- Preheat the oven to 425 degrees.
- Sprinkle the chicken with salt and pepper.
- In a baking dish large enough to hold the chicken 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 chicken, skin side down, in the oven. Bake for 25 minutes.
- Meanwhile, blend the mustard maple syrup 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 chicken skin side up, return them to the oven, and bake for 15 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.
*Adapted from NYT