I love mustard. All of it. Yellow, grainy, English, Dijon. Especially Dijon. In my kitchen it has left its lowly condiment status far behind it and become king of the pantry. A hint of Dijon enhances everything from salad dressing to the cheese sauce in a macaroni and cheese to a roast of beef or pork.
Here Dijon does its magic on chicken. It’s a simple recipe, perfect for a quick after-work meal. My absolute favourite way to cook this is with large breadcrumbs made by tossing pieces of a baguette in the food processor with herbs and garlic, most likely because the topping becomes reminiscent of stuffing. Coating it in finer crumbs is a little more traditional, and excellent as well.
You can toss a few cut potatoes, sweet potatoes or cauliflower florets in the roasting pan with the meat, and roast some cherry tomatoes or sliced romas with balsalmic vinegar in a seperate dish. Serve with a simple salad of leaves (spinach, arugula or romaine), sliced red onion and a squeeze of lemon juice.
- 8 chicken drumsticks or thighs, or 4 chicken breasts (you can use pieces with skin or without, both work well)
- 2 cloves garlic
- one handful fresh parsley
- 2 tablespoons other fresh herbs, like tarragon or oregano (optional)
- 1 tablespoon olive oil
- Salt and pepper
- 1/4 fresh baguette or 1 1/2 cups coarse fresh breadcrumbs
- 6 tablespoons Dijon mustard
- Heat the oven to 200°C (400°F).
- Rinse and trim the chicken pieces of any excess fat and skin. Pat dry with a paper towel.
- In a food processor, chop the garlic and herbs, then add chunks of baguette to make large, stuffing-sized crumbs. Drizzle in the oil to coat the crumbs and season with salt and pepper. Alternatively you can mince the garlic and herbs by hand, and toss them with pre-prepared bread crumbs, oil and salt and pepper.
- Put the breadcrumbs onto a plate. Using a pastry brush, or a spoon, coat the chicken pieces in dijon mustard. If you are using the coarse, food processor-prepped crumbs, coat only the top-side the the chicken piece by pressing it into the mix. With finer breadcrumbs it is suitable to roll the whole piece in the mixture.
- Place the chicken pieces in a roasting pan and bake for 30 – 40 minutes, until completely cooked. If the pieces seem to be getting too brown, cover them with a piece of aluminum foil for the last 10 -15 minutes of baking.