Deviled Chicken Thighs

Ingredients

• 8 chicken thighs, or a mixture of thighs and drumsticks
• Salt and freshly ground black pepper
• ⅓ cup Dijon mustard
• ⅓ cup minced shallots, onion or scallion
• ¼ teaspoon ground cayenne pepper or Tabasco sauce, or to taste
• Minced parsley for garnish, optional

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    785 calories; 58 grams fat; 15 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 12 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 58 grams protein; 338 milligrams cholesterol; 510 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. Heat the broiler to its maximum, and set the rack about 4 inches from the heat. Season the chicken with salt and pepper on both sides, and place it in a pan, skin side up. Broil, watching carefully, until the skin is golden brown, about 5 minutes.
2. Meanwhile, combine the mustard, shallots and cayenne. (If you have a small food processor, you can chop the shallots by throwing them in with the mustard and pulsing the machine on and off a few times.)
3. When the chicken has browned, remove it from oven, and turn it. Spread just a teaspoon or so of the mustard mixture on the underside of the chicken, and broil about 5 minutes. Turn the chicken, and spread the remaining mixture on the upper, or skin side. Broil until mustard begins to brown.
4. At this point, the chicken may be done. (There will be only the barest trace of pink near the bone; an instant-read thermometer inserted into the meat will read 160 degrees.) If it is not done, turn off the broiler and leave the chicken in the oven 5 more minutes or so. Garnish and serve.

20 minutes