Chicken Dijon.
Although known as deviled chicken this dish is from heaven. It is a succulent broiled chicken that is returned to the oven after being topped with a delicious coating of Dijon mustard, herbs and freshly grated bread crumbs.
Something lyrical happens when you combine shallot and mustard together. A touch of Herbs de Province makes it warm and fragrant. The dish looks like a masterpiece upon completion.
Your family or company will be flabbergasted at what you have prepared. Serve it with a tossed salad of wild greens and asparagus tips drizzled in a vinaigrette.
Enjoy.
Ingredients:
Chicken-1 large cut into quarters.
Dijon Mustard-3 tablespoons.
Shallots-2 tablespoons finely chopped.
Herbs de Province- 1/2 teaspoon.
Cayenne-dash.
Salt and Black Pepper -to taste.
Fresh Bread Crumbs-1/2 cups.
Instructions:
Clean and cut the chicken in to quarters. Set aside. In a large bowl
combine the Dijon Mustard, shallots, herbs, cayenne, salt and pepper until
well blended. Set aside. Place the chicken in to a broiling
pan. Broil the chicken skin side down for 12 minutes. Flip the pieces
over and broil for another 12 minutes. Lay the chicken skin side up.
Smear the Dijon mixture on the chicken parts and top with the fresh bread
crumbs. Return to oven and bake at 425F. degrees for about 10 more
minutes until browned
Submitted by Gary
Solomon. Gary is the owner of The Kitchen Cupboard. One of the
Kitchen Cupboard's specialties are their delicious cookies and rugelach.
Visit
Delicious Cookies to see for yourself! Online ordering is
available. Or email Gary
for further information.
