Chicken Maryland With a Baked Mustard Crust

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.

• Ready In: 1 hr 15 mins
• Serves: 4
• Yields: 4 Crumbed Maryland

Ingredients

• 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)

Directions

1. Preheat oven to 160°C.
2. 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.
3. Combine mustard mix ingredients in a bowl and mix thoroughly.
4. Roll chicken pieces in the mustard mix, then roll in the seasoned fresh breadcrumbs.
5. 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.
6. 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).