For this month’s tribute to Gourmet magazine, I was inspired by what I happened to have in the refrigerator and pantry, in this case chicken, mustard, panko, cayenne pepper and Parmesan cheese. The recipe for Deviled Chicken from the August 2008 issue of the magazine technically called for drumsticks. I had thighs, which I figured were roughly equivalent. Luckily it has cooled off enough that turning on the oven for 30 minutes was not so much of a burden. In any event, the final product was worth the extra heat. The meat was moist beneath skin that was crackling with the crispy panko and cheese and emboldened by the Dijon and cayenne. The recipe says this would be a perfect picnic dish eaten cold. I would eat it again hot, cold or anywhere in between.
Deviled Chicken Drumsticks (or Thighs)
Gourmet, August 2008
Yield: Makes 6 (main course) servings
Time: Active time: 15 min
Start to finish: 45 min
12 chicken drumsticks (2 1/2 to 3 pounds total)
1/2 cup Dijon mustard
3/4 cup panko (Japanese bread crumbs)
3/4 cup grated Parmigiano-Reggiano (1 1/2 ounces)
3/4 teaspoon cayenne
3 tablespoons unsalted butter, melted
Preheat oven to 450Â°F with rack in upper third.
Pat chicken dry, then toss with mustard until evenly coated.
Stir together panko, cheese, cayenne, and 1/2 teaspoon each of salt and pepper. Drizzle with butter and toss.
Dredge each drumstick in crumb mixture to coat, then arrange, without crowding, in a buttered large 4-sided sheet pan. Roast until chicken is browned and cooked through, about 30 minutes. Serve warm or at room temperature.
See my other Gourmet, Unbound posts:
July 2010, Ratatouille
June 2010, Potato Salad with Olives and Peppers
May 2010, Moroccan-Style Mussels
April 2010, Shrimp Scampi Pasta
March 2010, Chicken with Black Pepper Maple Sauce
February 2010, Mexican Chocolate Ice Cream
January 2010, Roasted Brussels Sprouts with Garlic and Pancetta
December 2009, Walnut Spice Cake with Lemon Glaze