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.
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?