Deviled Chicken Thighs

• 8 chicken thighs or a mixture of thighs and drumsticks, about 2 pounds
• Salt and freshly ground black pepper
• 1/3 cup Dijon mustard
• 1/3 minced shallot, onion or scallion
• 1/4 teaspoon cayenne or Tabasco sauce, or to taste
• Minced fresh parsley for garnish

1. 1. Preheat the broiler to its maximum and set the rack about 4 inches from the heat. Season the chicken on both sides and place it in a pan, skin side up. Broil, watching carefully, until the skin is golden brown, about 5 minutes.
2. 2. Meanwhile, combine the mustard, shallot, and cayenne. (If you hve a small food processor, just throw them in there and pulse the machine on and off a few times.)
3. 3. When the chicken has browned, remove it from the over and turn it. Spread just a teaspoon or so of the mustard mixture on the underside of the chicken and broil for about 5 minutes. Turn the chicken and spread the remaining mixture on the skin side. Broil until the mustard begins to brown, about 5 minutes.
4. At this point the chicken may be done (there will only the barest trace of pink near the bone and an instant-read thermometer inserted into the meat will read 160 degrees). If it not turn off the broiler and let the chicken remain in the oven for another 5 minutes or so. Garnish with the parsley if you like and serve.
5. Note: For extra flavor, combine the mustard and shallot with about 1/2 cup chopped fresh parsley, basil, cilantro, dill or chervil. Proceed as directed. You can use the same coating with pork or veal chops; they should be at least 1 inch thick. Cooking time will be about the same.

chicken, salt, mustard, shallot, cayenne, fresh parsley

Taken from www.epicurious.com/recipes/member/views/deviled-chicken-thighs-50040118 (may not work)