MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crispy Mustard Chicken With Bread Crumbs
 Categories: Poultry, Breads, Herbs, Chilies, Citrus
      Yield: 4 servings
 
      3 lb Bone-in, skin-on chicken
           - thighs
    3/4 ts Kosher salt; more to
           - sprinkle
    1/4 c  Unsalted butter (57 g);
           - melted
  1 1/4 c  Panko bread crumbs
    1/4 c  Dijon mustard
      2 cl Garlic; grated
  1 1/2 tb Fresh thyme leaves; chopped
      1 tb Extra-virgin olive oil; more
           - for drizzling
      1 ts Worcestershire sauce
      1 ts Lemon zest; fine grated
           Lemon wedges to serve
    1/2 ts Red-pepper flakes
    1/4 ts Fresh ground black pepper
 
  Set oven @ 400 F/205 C.
  
  Line a rimmed baking sheet with parchment paper.
  Sprinkle chicken thighs lightly with salt.
  
  In a small bowl, stir together the melted butter, panko
  and 1/4 ts salt until the panko is well coated.
  
  In a medium bowl, combine the mustard, garlic, thyme,
  olive oil, Worcestershire sauce, lemon zest, red-pepper
  flakes, black pepper and remaining 1/2 ts salt.
  
  Lightly brush the thighs all over with the Dijon mixture
  and place them on the prepared baking sheet, skin sides
  up. Top evenly with the panko mixture and drizzle
  lightly with oil.
  
  Bake for 35 to 45 minutes, or until the chicken is
  cooked through and the panko topping is golden brown. If
  you want more color on the thighs, broil on high for 30
  seconds to 1 minute, watching closely. Serve with lemon
  wedges.
  
  Recipe by Melissa Clark
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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