Deviled Chicken Thighs
Prepared mustard is about as underappreciated as a staple could be. After all, it’s fat-free, low in calories, and high in flavor. Despite these assets, its main role in most households is as a condiment for meat and, perhaps, as an occasional ingredient in vinaigrette. In this chicken dish, however—essentially broiled chicken smeared with a spicy mustard paste—it plays a leading role. You can make this dish with chicken breasts if you prefer, but I recommend starting with bone-in breasts and following the same procedure. If you want to use skinless, boneless breasts (forget about crispness), smear the meat all over with the mustard mixture, then broil for just about six minutes, turning two or three times to prevent burning.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 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.
Step 2
Meanwhile, combine the mustard, shallot, and cayenne. (If you have a small food processor, just throw them in there and pulse the machine on and off a few times.)
Step 3
When the chicken has browned, remove it from the oven 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.
Step 4
At this point the chicken may be done (there will be only the barest trace of pink near the bone, and an instant-read thermometer inserted into the meat will read 160°F). If it is 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.
Variations
Step 5
For extra crunch, combine the mustard and shallot with about 1 cup bread crumbs. Be especially careful in broiling, for the bread crumbs will burn very soon after they brown.
Step 6
For extra flavor, combine the mustard and shallot with about 1/2 cup chopped fresh parsley (or basil, cilantro, dill, or chervil). Proceed as directed.
Step 7
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.
