Recipe from Gourmet Magazine
Husband-Tested in Alice’s Kitchen
My buddy, Jean, raved about this recipe, so I gave it a try. This was really very good and so easy to
make, perfect for a busy weeknight dinner. To make it more healthful, I
removed the skin from the drumsticks and used whole-wheat panko crumbs. I also placed the chicken on a rack set on a
sheet pan so that I wouldn’t have to oil or butter the pan. These drumsticks came out crispy and nicely
spicy. Next time I make these, I will
use boneless thighs because they’d be a bit less messy to eat, especially for a
picnic. With this dish, I served Lentil and Brown Rice Salad plus carrots, which I roasted right along side the chicken. For dessert, I cut up some fresh local strawberries.
12 chicken drumstick or boneless
thighs (2 1/2 to 3 pounds total)**
1/2
cup Dijon mustard
3/4 cup panko (Japanese bread
crumbs) I used whole-wheat panko.
3/4 cup grated Parmesan cheese
3/4
teaspoon cayenne
3 Tablespoons
unsalted butter, melted
Preheat
oven to 450°F with rack in upper third.
Pat
chicken dry, and then toss with mustard until evenly coated.
Stir
together panko, cheese, cayenne, and 1/2 teaspoon each of salt and pepper.
Drizzle with butter and toss.
Dredge
each drumstick in crumb mixture to coat, then arrange, without crowding on a
rack that has been set on a rimmed sheet pan. (This can be done in advance and the chicken can be placed in the
fridge until you are ready to bake.) Roast until chicken is browned and
cooked through, about 30 minutes. Serve warm or at room temperature.
**To remove the skin (which makes
this dish much more healthful) simply use a paper towel to grab hold of the
skin and pull. The skin should peel
right off.
1 comment:
I just made some boneless skinless breasts with Greek yogurt to liberally coat and then covered them with crushed cornflakes seasoned with S&P, dried thyme, paprika and a little butter, and then baked them in a greased glass dish at 375 for about 45 min. Delicious!
Post a Comment