Chicken Broiled With Mustard, Herbs, and Breadcrumbs

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READY IN: 2mins
SERVES: 4-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat broiler to medium.
  • Dry chicken thoroughly, melt the 6 tb butter and 2 tb oil together, and baste the chicken with it.
  • Then place the chicken, skin side down, in the bottom of a broiling pan, rack removed.
  • Place it so that the chicken is 5 to 6 inches away from the heat source.
  • Broil 10 minutes per side, baste every 5 minutes.
  • Chicken should be very lightly browned.
  • Salt lightly.
  • Blend mustard with shallots or onion, herbs, and seasonings in a small bowl.
  • Drop by drop, beat in half of the basting fat from the pan to make a mayonnaise like cream.
  • Paint the chicken pieces with the mixture.
  • Pour the breadcrumbs onto a big plate, then roll the chicken in them, patting them to make them stick.
  • Arrange the chicken pieces skin side down on the rack in the broiling pan and dribble half of the remaining basting fat over them.
  • Brown in the broiler, at the same temperature, about 10 minutes.
  • Turn the chicken, baste with remaining fat, and cook another 10 minutes until juices run clear.
  • Transfer to a hot platter and serve.
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