Return to listing

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.

 
 

This recipe first appeared in The Delia Collection: Chicken.

Method

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.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


No recipes relate to this.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... For samfitz
28 Nov 2014 15:58
Coffee Break Small World
27 Nov 2014 08:58
Food and travel Venice
11 Nov 2014 09:07
Ingredients Suet for mincemeat
27 Nov 2014 12:34
Can Anyone Help? saffron yay or nay...
28 Nov 2014 17:01
Books Video
21 Oct 2014 19:59
Equipment Shopping for Food Processor
27 Nov 2014 13:48
Gardening Gardening
28 Nov 2014 14:30
 
NetObserver
CMS solutions by REDtechnology.com