Tuesday, November 5, 2013

Delmonico Deviled Chicken

This is probably my second favorite chicken recipe.  It works really well with bone-in, skin-on thighs.  I've tried it with all of the other chicken cuts, and you can see I used legs here.  The best reason for using the thighs is that the flatter surface of them holds the butter mixture better than the other cuts.  I find that when you put the butter on the hot chicken, it starts melting and sliding off too soon.  The butter mixture is the best part!

Delmonico Deviled Chicken
from 365 Ways to Cook Chicken

3 lbs chicken drumsticks, thighs and/or breasts (bone-in, skin-on)
salt and pepper
4 tbsp butter at room temperature
1 tsp Dijon mustard
1 tsp red wine vinegar
1/2 tsp paprika
3/4 cup bread crumbs

Preheat broiler on high.  Season chicken liberally with salt and pepper.  Cover a baking sheet in foil and spray with cooking spray.  Place the chicken on the baking sheet and place the sheet in the oven, 6-8 inches from the heat.  Broil for 5-7 minutes a side, until skin is browned.  Remove from broiler and reduce oven to 350F.  Blend butter, mustard, vinegar and paprika and 1/2 tsp salt in a small bowl.  Place the chicken, skin side up, in a baking dish.  Brush with seasoned butter.  Sprinkle bread crumbs over chicken.  Bake 15-20 minutes, until coating is browned and crisp, and chicken is tender.

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