Laurie Colwins Baked Mustard Chicken

• 3/4 cup Dijon mustard
• 1 clove garlic, minced
• 1 teaspoon dried thyme
• 1/4 teaspoon ground cinnamon
• Salt and black pepper
• 2 cups fine dry unseasoned bread crumbs
• 2 chickens, 2 to 3 pounds each, quartered, rinsed and dried
• 1 tablespoon sweet paprika, or as needed
• 3 tablespoons butter, cut into small pieces

1. Heat oven to 350 degrees.
2. In a large mixing bowl, combine mustard, garlic, thyme, cinnamon, a pinch of salt and 1/2 teaspoon black pepper.
3. Place bread crumbs in another large bowl.
4. Working in batches, coat chicken quarters on all sides with mustard mixture.
5. Shake off excess mustard, then coat completely with bread crumbs.
6. Arrange in a single layer in a large, shallow baking pan.
7. Dust the chicken with paprika and scatter butter pieces on top.
8. Bake until crust is deep golden brown and crispy, about 2 hours.
9. (Depending on the oven, the size of the pan and the size of the chickens, baking time may be as long as 2 1/2 hours.)
10. Serve hot or at room temperature.

mustard, clove garlic, thyme, ground cinnamon, salt, bread crumbs, chickens, sweet paprika, butter

Taken from cooking.nytimes.com/recipes/1016200 (may not work)