This is one of my go-to chicken dishes because it is easy, tasty and always comes out perfect.
This is a modified version of Ina Garten's recipe for "Crispy Mustard-Roasted Chicken." I put a twist on it by adding curry powder and cream of sherry which kicks up the flavor to the max. All you need to do is coat the chicken with a Dijon mustard and cream of sherry mixture and then cover the top side with Panko crumbs to add a zesty crunch.
INGREDIENTS
- 4 garlic cloves
- 1 tablespoon curry powder
- Kosher salt and freshly ground black pepper
- 2 cups Panko (Japanese bread flakes)
- 1 tablespoon grated lemon zest (2 lemons)
- 2 tablespoons good olive oil
- 1/2 cup Dijon mustard (I use Grey Poupon)
- 1/2 cup cream of sherry wine (or any other dry white wine you like)
- 8 bone-in chicken thighs with the skin on
INSTRUCTIONS
- Preheat oven to 350 degrees.
- Add garlic, curry powder, 2 teaspoons salt and 1 teaspoon pepper into food processor fitted with steel blade and process until garlic is finely minced. Add Panko, lemon zest, olive oil and butter and pulse a few times to moisten the Panko. Pour mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.
- Pat the chicken dry with paper towels and sprinkle each side generously with salt and pepper. Dip each piece in the mustard mixture to coat on all sides and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.
- Bake the chicken for 40 minutes. Then raise the temperature to 400 degrees and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.