Best Laurie Colwins Baked Mustard Chicken Recipes

BAKED MUSTARD-HERB CHICKEN LEGS

Baked Mustard-Herb Chicken Legs image

"A model of simplicity" is how Mark Bittman described this 2004 recipe from the San Francisco chef Gary Danko. Painted with mustard and tossed in an herbed mix of bread crumbs, they go right into an oven, to be pulled out about 30 minutes later. It's dinner party-worthy fare, made just as easily on a weeknight.

Provided by Mark Bittman

Categories dinner, easy, weekday, weeknight, main course

Time 45m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 leg-thigh chicken pieces, cut in 2, or 8 thighs
1 1/2 cups coarse fresh bread crumbs
2 teaspoons minced garlic
2 tablespoons chopped parsley
1 teaspoon chopped fresh tarragon or other herb
Salt and pepper to taste
6 tablespoons Dijon mustard

Steps:

Heat oven to 400 degrees. Trim excess skin and fat from chicken. Combine bread crumbs, garlic, parsley, tarragon and salt and pepper on a plate or waxed paper. Use a pastry brush to paint mustard lightly on chicken legs. Carefully coat chicken legs with bread crumb mixture.
Gently place chicken in a roasting pan and bake for 30 to 40 minutes, or until completely cooked. Serve hot or cold.

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 16 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 4 grams, Sodium 609 milligrams, Sugar 3 grams, TransFat 0 grams

DEVILED CHICKEN LEGS

Deviled Chicken Legs image

So-called deviled foods have one element in common: heat. Not necessarily the jalapeno type of heat, but some ingredient that gives them a slight warmth. Applying this technique to chicken legs yields delightful results. Rather than stuffing the legs, though, coat them with a mixture of mustard and chicken broth, then with shallots, garlic, bread crumbs and parsley.

Provided by Pierre Franey

Categories dinner, times classics, main course

Time 1h

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 chicken legs with thighs attached
Salt and freshly ground pepper to taste
1 tablespoon butter
2 tablespoons olive oil
2 tablespoons Dijon mustard
4 tablespoons fresh or canned chicken broth
2 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
4 tablespoons fresh fine bread crumbs
4 tablespoons finely chopped parsley

Steps:

Preheat the oven to 425 degrees.
Sprinkle the chicken legs with salt and pepper.
In a baking dish large enough to hold the legs in one layer, melt the butter, and add the olive oil. Add the chicken legs, and turn them in the butter mixture until well coated. Place the legs, skin side down, in the oven. Bake for 15 minutes.
Meanwhile, blend the mustard and chicken broth in a small bowl with a whisk. In another small bowl blend well the shallots, garlic and bread crumbs, plus 2 tablespoons parsley. Set aside.
Loosen the chicken from the pan with a fork or spatula. Then with a pastry brush, brush the chicken on both sides with the mustard mixture. Arrange the legs skin side up, return them to the oven, and bake for 10 minutes more.
Sprinkle the chicken evenly with the shallot mixture. Reduce the heat to 400 degrees, and bake for 10 minutes longer or until lightly browned. Sprinkle with the remaining parsley.Serve immediately.

Nutrition Facts : @context http, Calories 863, UnsaturatedFat 41 grams, Carbohydrate 8 grams, Fat 65 grams, Fiber 1 gram, Protein 58 grams, SaturatedFat 18 grams, Sodium 920 milligrams, Sugar 1 gram, TransFat 0 grams

LAURIE COLWIN'S ROAST CHICKEN

Laurie Colwin's Roast Chicken image

Here is a straightforward roast chicken recipe from the writer Laurie Colwin, who swore by simplicity - in the kitchen and in life. Not many people will take the time to stuff and truss a chicken, and Ms. Colwin famously abandoned the practice when she found her child making spider webs with her expensive trussing string. Try the trussing and stuffing sometime, though. A little time, simply spent, rewards with tender meat and a savory stuffing, an easy feast for a night at home.

Provided by Pilar Viladas

Categories dinner, main course

Time 2h15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 3- to 3 1/2-pound chicken
3 to 4 cups cubed whole-wheat bread
1/2 cup porcini mushrooms
1/4 to 1/3 cup broth
Salt and fresh ground pepper
Paprika
1 tablespoon olive oil
1 tablespoon melted butter or water or broth for basting

Steps:

Preheat oven to 300 degrees. Rinse chicken and pat dry. Combine bread and mushrooms in a bowl and toss with broth. Season to taste. Stuff chicken and secure with poultry pin or toothpick. Place in roasting pan and sprinkle with salt, pepper and paprika. Baste with olive oil. (If desired, surround it with carrots, potatoes, onions, garlic and a red pepper.)
Roast for about 2 hours, basting frequently with melted butter and pan juices. The chicken is done when the leg bone wiggles and the skin is the color of teak.