Laurie Colwin’s Baked Mustard Chicken
- Total Time
- About 2 hours 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ¾cup Dijon mustard
- 1clove garlic, minced
- 1teaspoon dried thyme
- ¼teaspoon ground cinnamon
- Salt and black pepper
- 2cups fine dry unseasoned bread crumbs
- 2chickens, 2 to 3 pounds each, quartered, rinsed and dried
- 1tablespoon sweet paprika, or as needed
- 3tablespoons butter, cut into small pieces
Nutritional analysis per serving (6 servings)
772 calories; 48 grams fat; 15 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 10 grams polyunsaturated fat; 30 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 54 grams protein; 1059 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat oven to 350 degrees. In a large mixing bowl, combine mustard, garlic, thyme, cinnamon, a pinch of salt and ½ teaspoon black pepper. Place bread crumbs in another large bowl.
- Step 2
Working in batches, coat chicken quarters on all sides with mustard mixture. Shake off excess mustard, then coat completely with bread crumbs. Arrange in a single layer in a large, shallow baking pan.
- Step 3
Dust the chicken with paprika and scatter butter pieces on top. Bake until crust is deep golden brown and crispy, about 2 hours. (Depending on the oven, the size of the pan and the size of the chickens, baking time may be as long as 2½ hours.) Serve hot or at room temperature.
Private Notes
Comments
I'm always on the look-out for "fried" chicken without the need for deep-frying - and this recipe more than meets the need! I used legs and thighs (instead of 2 whole chickens) and panko bread crumbs.
I have made this several times and am always pleased with the results. Always use bone-in chicken (never boneless) and understand that the cooking time of the original recipe is for six pounds of chicken. I find the generous application of mustard helps keep the white meat from drying out. My usual finish time is 1.5 hours.
I used to make this years ago, but I do take exception to referring to Laurie Colwin as just "the great food writer." She was a fairly prolific novelist and short story writer of distinction, who wrote two charming volumes of recipes and food lore for Gourmet magazine that endeared her to readers because of the sly charm of her domestic life and simplicity and goodness of the recipes. Sadly she died prematurely of a heart attack around the age of 48. She is greatly missed.
I had never heard of Laurie Colwin before coming across this recipe and reading the reviews. While the chicken baked, I read The Boyish Lover. Then ate the dish-delicious! I’m grateful to this community.
I don’t recall when my mother switched from Guldens to Grey Poupon but her 6 kids all were enthusiastic. My 3 kids and wife are just as excited since I made the substitution to Colman’s English Mustard (prepared, not the Double Superfine Mustard Powder.) The seasoning is the same with the addition of 1/2 teaspoon of ground clove and it’s my habit to roast garlic with a couple of anchovies (thank you, Melissa Clark.)
Regarding earlier comment : for those of you not familiar with Colman’s English Mustard, start with 1:1 ratio of English/Grey Poupon.