Mustard chicken

Here’s a quick chicken dish staring two kinds of mustards. Of course, use boneless chicken thighs for this recipe, instead of the generally dry, flavorless breasts.

This is based on a very old recipe from Food & Wine.

Not much else to say about it except that it’s really good.

What you’ll need

• 1T Dijon mustard (use yellow, in a pinch)
• 3T dark mustard, such as a spicy brown or a whole grain variety
• 1.5T Worcestershire sauce or Japanese Tonkatsu sauce
• 0.75T cayenne pepper
• 0.75 cups panko
• 3T butter, melted
• 3T fresh parsley, chopped
• 1.5 lbs. boneless chicken thighs
• Kosher salt and black pepper

What to do

Begin heating your oven to 450 degrees F in convection mode, if your oven has it. Put a wire rack on a sheet pan and spray it with cooking spray.

Mix the mustards, Worcestershire sauce and cayenne in a large bowl. In a large, shallow vessel, toss the panko, butter and parsley.

Season the chicken with salt and black pepper, then coat each piece with the mustard mixture. Dredge one side of each thigh in the panko and put on the baking rack, panko-side up. When you’ve done that for each piece, you’re ready to cook.

Cook in the oven for about 10 or so minutes before you begin checking for doneness. Cook until golden brown and the thickest part of each thigh is cooked through (165 degrees F).

Serve hot with fries or your favorite side dish.