Deviled Chicken Legs

By Pierre Franey

Deviled Chicken Legs
Andrew Scrivani for The New York Times
Total Time
1 hour
Rating
4(487)
Comments
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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.

Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings
  • 4chicken legs with thighs attached
  • Salt and freshly ground pepper to taste
  • 1tablespoon butter
  • 2tablespoons olive oil
  • 2tablespoons Dijon mustard
  • 4tablespoons fresh or canned chicken broth
  • 2tablespoons finely chopped shallots
  • 2teaspoons finely chopped garlic
  • 4tablespoons fresh fine bread crumbs
  • 4tablespoons finely chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

864 calories; 65 grams fat; 18 grams saturated fat; 0 grams trans fat; 29 grams monounsaturated fat; 13 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 58 grams protein; 920 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 425 degrees.

  2. Step 2

    Sprinkle the chicken legs with salt and pepper.

  3. Step 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. Step 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. Step 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. Step 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.

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

Ratings

4 out of 5
487 user ratings
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Comments

Es

This is one of my all-time favorite dishes from the 60-minute Gourmet. Pierre Franey suggests making a small slit between the drumstick and thigh on the inside. The chicken cooks a little faster and more evenly. I have used all sorts of breadcrumbs with this, I especially like Progresso Italian-style breadcrumbs. I baste after putting the breadcrumbs on and the chicken turns out delicious. The sauce is garlicky and thick.

Sharon Campbell

This time I added cayenne pepper to the mustard mixture (to taste, not a lot). Used the convection setting to get a crisp skin. I took the drippings in the oven dish at the end of baking and splashed some white wine with a cube of butter and stirred until I had a sauce to use on the chicken and rice.

Bob Morgen

Nice but not as nice as its cousin Baked Chicken Parmesan from Eleanor Graves "Great Dinners of Life" back in the 60s. Mix the garlic and dijon with the warm butter and coat the chicken. Then dip in a mix of breadcrumbs, parsley, and grated parmesan. Bake at 350'. The garlic mellows nicely this way and the dijon sticks to the chicken better. The parmesan gives it that extra oomph making it a signature dish for us. BTW convection, cayenne and pan gravy tips were all useful.

JesseF

We have made numerous times with chicken wings instead. It has become our Super Bowl Sunday go-to!

Dave G.

Wow, was this ever good and easy. Instead of Legs/Thighs, we used boneless breasts and boneless thighs. Additionally, we just cooked strips of bacon right on top of the chicken for the first two cycles the chicken was in the oven @ 425°. It added nice flavor to the chicken and avoided the need for cooking bacon in a separate pan. We removed the bacon before putting the shallot mixture on chicken. Served with Rotini Pasta and drizzled oil/butter from baking dish on pasta.

Sonomafig

I made this recipe the night before with four drumsticks from a previous recipe that I didn’t use and added one substantial chicken leg and thigh. I substituted white wine for the broth and the next day, I warmed it in the oven at 170 for one hour. The sauce was so delicious we scooped it up from the ceramic casserole with sourdough bread and a Caesar salad as our side.

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