Deviled Chicken Legs
photo by threeovens
- Ready In:
- 4 chicken leg quarters (about 3 pounds)
- salt & freshly ground black pepper
- 4 tablespoons butter
- 2 tablespoons Dijon mustard
- 5 tablespoons dry white wine
- 1⁄8 teaspoon cayenne
- 8 tablespoons fresh breadcrumbs
- 3 tablespoons fresh parsley, chopped
- Preheat broiler.
- Make a cut at the joint of each chicken leg quarter about 1/2 through to speed up cooking. Season pieces with salt and pepper. Place the butter in a shallow baking dish large enough to hold the chicken pieces in a single layer. Melt under the broiler, then remove from the oven. Place chicken in pan and turn to coat all pieces with the melted butter.
- Arrange chicken skin side up. Cook under broiler about 7 minutes on each side. Baste the chicken with the butter.
- Combine the mustard, 1 tablespoon wine, and cayenne. Brush over chicken and sprinkle 1 tablespoon bread crumbs over chicken. Reduce heat to 450 degrees F. Bake chicken 10 minutes.
- Turn chicken and baste with remaining mustard mixture and sprinkle with remaining bread crumbs. Bake another 15 minutes. Remove chicken pieces to a serving platter. Add remaining wine to pan and stir to loosen any particles stuck to the bottom. Add parsley and spoon sauce over chicken.
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