cornmeal-sprinkled dijon chicken
i had some chicken that i needed to make before it went bad, but i wasn't sure, so i made this concoction based partially on what i had, what i knew, and the ability to not get out the chopping board
- 4 chicken pieces (thighs, breasts, or whatever, I prefer dark meat)
- touches of olive oil
- tad bit of dijon mustard
- coarse cornmeal (roughtly 2x more cornmeal than combination of other ingredients)
- dried poultry spices (sage, thyme, rosemary)
- coarse sea salt
- lots of ground black pepper
- little bit of dried parsley
- cayenne pepper to your liking
place chicken in a roasting pan. preheat oven to 375. (i'm all about letting meat warm up a bit before cooking it) coat lightly (!) with olive oil depending on fattiness of pieces. salt each side lightly, pepper generously. spread on top (skin side up if using skin) with a knife a thin layer of dijon mustard. in a separate small bowl, mix cornmeal with dried spices, salt, pepper, maybe cayenne, and parsley. mix well, and sprinkle lightly over dijon-ed sides of chicken. not so much that it forms an entire crust, but enough to be able to taste the flavors and the crunchiness of the cornmeal afterwards. bake for 40-50 minutes, or until juices run clear when poking through thickest part of chicken piece.
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