Re: Dusseldorf Mustard
Here's another one from another country!
CUISSES DE VOLAILLE A LA DIABLE
Printed from COOKS.COM
4 chicken legs with thighs attached, about 3 lb.
Salt & freshly ground pepper to taste
4 tbsp. butter
2 tbsp. imported mustard such as Dusseldorf
5 tbsp. dry white wine
1/8 tsp. cayenne pepper
8 tbsp. fine fresh bread crumbs
3 tbsp. finely chopped parsley
1. Preheat the broiler to high.
2. Partly cut the chicken thighs and legs at the joint. Cut about halfway through, but do not sever the legs and thighs. This will speed up the cooking process. Sprinkle the chicken with salt and pepper.
3. Melt the butter in a baking dish large enough to hold the legs. Heat the dish and add the chicken pieces, turning once to coat with butter.
4. Arrange the pieces skin side up. Place the dish under the broiler and broil about 4 inches from the source of heat. Cook about 7 minutes and turn. Cook another 7 minutes.
5. Baste the chicken with butter (at this point it would be skin side down).
6. Blend the mustard, 1 tablespoon wine and cayenne. Brush the chicken with the mustard mixture and sprinkle each leg and thigh with 1 tablespoon of bread crumbs.
7. Reduce the oven heat to 450 degrees.
8. Place the chicken pieces in the oven and bake 10 minutes.
9. Turn the chicken pieces. Brush with the remaining mustard mixture and sprinkle with remaining crumbs. Return to the oven and bake 15 minutes longer.
10. Transfer the chicken pieces to a warm platter. Add the remaining wine to the baking dish and stir to dissolve the brown particles that cling to the bottom and sides of the pan. Add the parsley and spoon the sauce over the chicken. Yield 4 servings.