Prep 15 mins
Cook 1 hr
From our local state paper and submitted by a gourmet butcher Vince Garreffa, it sounds so good, hoping to try it shortly so times are estimated. His intro was "The "love of my life" cooked this for me using turkey legs for Christmas. I loved it so much that I cook it often with chicken because it's quick, easy and tasty. Maybe you can use this recipe with turkey Marylands for Christmas in July but do cook them for longer because the bigger size of the Marylands." Christmas in July reference is that it is our winter and some people celebrate with a traditional Christmas lunch/dinner then and will do cold fare at Christmas during our summer.
- 4 chicken legs-thighs (marylands complete bone in skin on)
- 3 cups fresh breadcrumbs (see note)
- 2 tablespoons butter
- 1 teaspoon sweet paprika
Mustard Crust Mix
- 1⁄2 cup Dijon mustard
- 1⁄2 garlic clove (large minced)
- 1 tablespoon thyme (fresh)
- 1⁄2 teaspoon black pepper (freshly ground)
- 1⁄4 teaspoon cinnamon (a pinch)
- Preheat oven to 160°C.
- Season the centre of a 3 day old loaf (crumble the bread or give it a quick blitz in a food processor) with freshly cracked black pepper and lake salt.
- Combine mustard mix ingredients in a bowl and mix thoroughly.
- Roll chicken pieces in the mustard mix, then roll in the seasoned fresh breadcrumbs.
- Place skin side up (in a shallow baking tray and dob the breadcrumbs with small dots of the butter and then sprinkle with sweet paprika.
- Bake slowly for 1 to 1 1/4 hours (if doing turkey allow longer times and more of other ingredients to allow for size of turkey marylands compared to chicken).
Yum! We really enjoyed this chicken recipe, I followed the recipe as written but I think I "crumbled" the bread to fine and it over cooked in the oven after 60 mins of cooking. This had nothing to do with the recipe, except I should have been more vigilant with the bread and watched the oven. I served it with a tomato salad and curry pasta. Thank you for posting the recipe I'm Pat.
Tender chicken covered with a tangy mustard sauce with a nice crunchy coating. Made as written using only chicken legs only which allowed me to reduce the bake time to an hour at 325F. Thanks for the post.
I thought it was pretty good but after reading the reviews I made some changes. I baked at 325F for 45 mn. covered lightly with tin foil, then uncovered and turned the heat up to 400F for 18 minutes. Perfection, crispy and perfectly cooked. Also, I used tarragon instead of thyme and I put the paprika directly in the breading, and used no butter.. I should have used more salt in the breading, but that is my fault, not the recipe's!