Spicy Chicken Thighs

This is a very easy main dish with a bit of a French flair. Not as spicy as if it were from Spain or Mexico, but it has a little heat and tang from the cayenne and mustard.

Try serving with asparagus or another green vegetable.

4 large or 8 small chicken thighs (2 - 3 pounds)
Salt & pepper to taste
4 tablespoons butter
2 tablespoons prepared Dijon mustard
5 tablespoons dry white wine
1/8 teaspoon cayenne pepper
8 tablespoons fresh bread crumbs, fine
3 tablespoons fresh parsley, finely chopped


Preheat broiler to high heat.

Sprinkle chicken with salt & pepper.

Melt butter in a baking dish. Heat the dish. Add chicken pieces. Turn to coat with butter.

Arrange chicken thighs skin side up. They should fit in the baking dish in one layer. Broil for 7 minutes about 4 inches from the heat. Turn and cook another 7 minutes. Baste the thighs with butter from the dish.

Mix the mustard, 1 tablespoon wine, and the cayenne. Brush this mixture over the chicken and sprinkle each thigh with bread crumbs.

Switch oven to "bake" and reduce heat to 450 degrees. Return the chicken to the oven and bake 10 minutes.

Turn the chicken. Brush with remaining mustard mixture and sprinkle with remaining crumbs. Return to oven and bake another 15 minutes.

Remove chicken pieces to a warm platter. Add remaining wine to the baking dish and stir to dissolve all the brown particles. Add parsley to the sauce.

Serve chicken with sauce spooned over it.

Four servings.

Courtesy of Virtuous Recipes.