Dinner Tonight: Chicken A La Diable Recipe
- 2 tablespoons Dijon mustard
- 1 tablespoon coarse-grain Dijon mustard
- 1/2 teaspoon finely ground hot red pepper flakes
- 2 eggs
- 4 chicken legs
- salt
- 2 tablespoons minced fresh thyme
- 1/2 cup breadcrumbs
- 3 tablespoons unsalted butter
- Preheat oven to 375 degrees. In a small bowl, combine mustards and red pepper and mix well to blend. Season chicken legs with salt, then use a pastry brush to paint the mustard mixture evenly on all the legs.
- On a plate or shallow bowl, combine eggs and whisk lightly with a fork to blend. In another, combine the breadcrumbs with the thyme. Dredge the chicken in the eggs, then breadcrumbs, coating them as evenly as possible, then transfer to a baking dish.
- Use butter to evenly dot the chicken pieces, then bake until the juices run clear, 30-35 minutes.
mustard, coarsegrain, eggs, chicken, salt, thyme, breadcrumbs, unsalted butter
Taken from www.seriouseats.com/recipes/2011/05/dinner-tonight-chicken-a-la-diable-recipe.html (may not work)