Herb-coated Chicken with Three Mustards
This is a good recipe for jazzing up chicken thighs. Great served hot but equally good served cold with a salad or on a picnic.
|8 small chicken thighs|
|1 dessertspoon authentic Dijon mustard|
|1 dessertspoon wholegrain mustard|
|2 tablespoons made-up English mustard|
|2 large egg yolks|
|2 tablespoons double cream|
|5 oz (150 g) fresh white breadcrumbs|
|2 teaspoons chopped fresh mixed herbs, such as rosemary and thyme|
|plain flour, for dusting|
|groundnut or other flavourless oil, for frying|
|salt and freshly milled black pepper|
|Oven temperatures and Conversions|
|Click here for information|
|There is no list of equipment specified for this recipe.|
This recipe first appeared in The Delia Collection: Chicken.
First of all, remove the skin from the chicken thighs. An incision between the skin and the thigh, using a small sharp knife, will help to pull the skin off very easily. Then, in a small basin, mix the three mustards, egg yolks and cream until well blended and smooth. Mix the breadcrumbs and herbs together, then place the mixture on a square of greaseproof paper and some flour on another piece. Season each chicken thigh with salt and pepper and dust with flour, then dip in the mustard mixture to coat it evenly, and finally, roll the pieces in the breadcrumbs and pat the coating on firmly.
Place the chicken thighs on a plate, cover and chill for 3-4 hours so that the mustard flavour can develop and the coating become firm. Then, in a large frying pan (or two smaller ones), heat about an inch (2.5 cm) of oil to the point where a small cube of bread froths on contact. Now fry the chicken thighs over a medium heat, turning them from time to time, until they're crisp and golden - about 25-30 minutes. Drain the chicken joints on crumpled kitchen paper before serving.
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