I love a good crispy chicken, but I don’t like frying my chicken in a lot of oil. So this is a dish I created to have the crunch without too much oil. I also love the flavor tang of this dish. I made these chicken thighs for a ‘cabaret dinner’ in honor of my husband’s birthday. Pulled straight from the oven, wrapped in wax paper and placed in a paper bag for the journey to our picnicking cabaret style at the Millbrook Playhouse. This chicken is delicious, crispy and moist. My hubby and I had a wonderful night stage side with dinner and wine from home. Happy Birthday My Love!
Dijon Mustard & Dill – Not Fried Chicken
6 chicken thighs (skinless, bone in)
3 Tbs olive oil
2 Tbs Dijon mustard
1/4 cup fresh dill
2 cloves minced garlic
salt & pepper
1 cup bread crumbs
Preheat oven to 425 °F. Place chicken in a bowl with Dijon mustard, fresh dill, minced garlic and one tablespoon of the olive oil. Add salt and pepper to taste. Coat all the chicken with the mustard mixture, cover with plastic wrap and place in the refrigerator for up to 30 minutes. In a cast iron pan, place remaining two tablespoons of olive oil and place in preheating oven. Remove chicken from refrigerator. In a seperate bowl add the one cup of bread crumbs along with salt and pepper. Coat the chicken liberally on both sides in the bread crumbs. The bread crumbs cling nicely to the mustard for a good crust.
Remove hot iron pan from oven and place chicken meaty side down. Bake at 425 for 25 minutes. Remove from oven and turn chicken over. Return to oven and reduce heat to 350 °F. Continue cooking for additional 25 minutes. Remove pan from oven once more and turn chicken again. Return to oven and cook additional 20 minutes. Delicious and crispy!