Wednesday, February 16, 2011

Feed a Crowd: Mustard Chicken Legs



I frequently get emails asking me what to serve for a dinner party, that's EASY and inexpensive.

In case you don't know this recipe already, I posted it back in 2008 for a dinner party post, but didn't have much of a camera to take decent photos. It's so good and so easy.
You can thank me later.

It's from Jennifer Rubell's book Real Life Entertaining.
It's one of those wonderful one pan dishes that you can get ready way before your guests arrive and just pop it in the oven.

Don't be tempted to use white meat, it's for dark meat thigh/leg lovers only, like me! You can use drumsticks or the whole leg if you are using knife and fork, otherwise, this cave woman likes to pick up the drumstick with her hands.

You serve it piled in a big bowl w/ a nice salad and roasted potatoes on the side.
Delicious!

The original recipe is for 20 chicken legs, so when I make it during the week, I just cut the quantities in half.



Mustard Chicken Legs: (adapted from Real Life Entertaining)

20 chicken drumsticks
1 cup of grainy Dijon mustard
1 cup of Dijon mustard
1 cup of white wine
1/4 cup olive oil
kosher salt & pepper
3 shallots, minced (you can use red onion as a substitute if you don't have shallots)
15 sprigs of thyme

On a large rimmed baking sheet, mix the mustards, oil, white wine and shallots together.



Place the drumsticks in the mustard mixture and roll them to coat. Season w/ kosher salt & pepper. Throw the thyme sprigs all over the baking sheet.



Bake at 375F for about 50 minutes to an hour.



Now how easy was that?

16 comments:

Linda said...

Maybe you could let me know when youre making dark meat chicken!! NO one will eat it here!! Do not ask me why!! Looks delish!!

The Japanese Redneck said...

That's my favorite part of the chicken. Luv the way it looks.

My Carolina Kitchen said...

Stacey, this sounds wonderful. I've done a similar recipe from Pierre Franey and it was a hit too. I like that you've used two different kinds of mustard - very Ina don't you think?
Sam

Melissa @IWasBornToCook said...

Looks delicious! It's great to have a few less expensive dishes for entertaining in your repertoire...I just posted one the other day.

Claudia said...

I love mustard with chicken. If I make this maybe finally someone will eat the legs!

Proud Italian Cook said...

I'm always looking for dishes for a crowd, I love the 2 different mustards, the wine and thyme! Can't wait to try this now, I'll be giving it a trial run with dinner for 2.

Anonymous said...

What happened to the rest of the bottle of white wine? Wait, I know.....Quote "Now how easy THAT WAS !!!"
Can't wait to try this one, nice!

Anonymous said...

At a wonderful new greek restaurant TAVERNA MYKONOS in Elmwood Park, I led my table's way with the delicious grilled lambchops, eaten solely out of my hand. One by one, my 3 dinner companions quit their forks and knives, picked up the bones, and started gnawing. Some things BEG to be eaten with your hands, come on, a chicken drumstick, that's a HANDLE!

Stacey Snacks said...

Thank you for the typo correction (my editor missed that one!).
I meant "how easy was that?".

Megan said...

I just stumbled across your blog and I am so glad I did! Dark meat...yum! This looks so delicious. :)

Joanne said...

Ah you are channeling Ina, I see. I love it.

I am never ever tempted to use white meat, so have no fear. Thighs and legs it is, was, and ever shall be. I love the sound of that mustard sauce.

Lisa Faley said...

From someone who only eats meat every once in a while... this made my mouth water! And I agree with some of the comments - dark meat is the best!
YUM!

Oui, Chef said...

I hardly ever cook white meat chicken, and in fact only use it when I pound it thin into a paillard and cook it so quickly that it remains moist. For me it is always legs and thighs, and the flavors and ease of this dish make it a MUST MAKE SOON. Thx - S

The Food Hunter said...

that's pretty easy and looks delicious. I plan to cut it down and make it for a weeknight dinner.

A Feast for the Eyes said...

For most of my life, I only ate white meat. Recently, I've come to appreciate that dark meat-- cooked correctly-- is very moist and flavorful. I'm a changed woman! I'm loving this recipe, oh Wonder Woman!

Marine Loves Papi... said...

I LOVE cooking chicken with wine and added mustard makes it even more tender and gives a wonderful flavour.