Deviled Chicken Legs

So-called deviled foods have one element in common: heat. Not necessarily the jalapeno type of heat, but some ingredient that gives them a slight warmth. Applying this technique to chicken legs yields delightful results. Rather than stuffing the legs, though, coat them with a mixture of mustard and chicken broth, then with shallots, garlic, bread crumbs and parsley.

Ingredients

• 4 chicken legs with thighs attached
• Salt and freshly ground pepper to taste
• 1 tablespoon butter
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 4 tablespoons fresh or canned chicken broth
• 2 tablespoons finely chopped shallots
• 2 teaspoons finely chopped garlic
• 4 tablespoons fresh fine bread crumbs
• 4 tablespoons finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    458 calories; 35 grams fat; 9 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 6 grams polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 26 grams protein; 153 milligrams cholesterol; 356 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Preheat the oven to 425 degrees.
2. Sprinkle the chicken legs with salt and pepper.
3. In a baking dish large enough to hold the legs in one layer, melt the butter, and add the olive oil. Add the chicken legs, and turn them in the butter mixture until well coated. Place the legs, skin side down, in the oven. Bake for 15 minutes.
4. Meanwhile, blend the mustard and chicken broth in a small bowl with a whisk. In another small bowl blend well the shallots, garlic and bread crumbs, plus 2 tablespoons parsley. Set aside.
5. Loosen the chicken from the pan with a fork or spatula. Then with a pastry brush, brush the chicken on both sides with the mustard mixture. Arrange the legs skin side up, return them to the oven, and bake for 10 minutes more.
6. Sprinkle the chicken evenly with the shallot mixture. Reduce the heat to 400 degrees, and bake for 10 minutes longer or until lightly browned. Sprinkle with the remaining parsley.Serve immediately.

• Crisp bacon slices placed on top of the chicken are a good accompaniment.

1 hour