Martha Stewart introduced me to this recipe on her “Family Favorite Dinners” DVD. It is an excellent Sunday dinner using relatively inexpensive ingredients. You can substitute regular yellow mustard (only French’s in my home because they buy mustard seed from Montana producers).
8-9 piece pack of chicken thighs
3 T. Dijon mustard
1 t. thyme leaves
1/2 t. freshly ground black pepper
1/2 t. red pepper flakes
1 T. minced shallot
1/2 t. kosher salt
2 T. melted butter
1 1/2 t. vegetable oil
1 1/2 c. plain bread crumbs
Heat oven to 375 degrees F. Combine mustard, shallots, thyme, pepper, pepper flakes and salt. Stir with butter and oil until mixed. Put crumbs in separate dish. Brush thighs with mustard mixture and coat with bread crumbs. Place on foil lined baking sheet with racks (spray racks with cooking spray). Bake 1 1/2 to 1 3/4 hours until done. (I fund 1 1/4 hours to be sufficient. Be careful, my kitchen smokes up because the thighs are fatty.)
Serve with steamed broccoli spears and yellow rice.