So, here we are back home in NY for a Game 6. Rainy, cold and miserable and in need of something warm and comforting for what will doubtlessly be a long night. I have cooked and shot dozens of Mark’s recipes and without fail his sense of simplicity and taste never disappoints. This recipe is reminiscent of a lamb recipe I developed while in France several years back and I instantly thought of it when considering October baseball chicken. Make this one…cheer for Andy…and let’s hope he can send us off to the Series. Go Yanks!
Mark Bittman’s Deviled Chicken Thighs
8 chicken thighs or a mixture of thighs and drumsticks, about 2 pounds
Salt and freshly ground black pepper
1/3 cup Dijon mustard
1/3 cup minced shallot, onion, or scallion
1/4 teaspoon cayenne or Tabasco sauce, or to taste
Minced fresh parsley for garnish (optional)
1. Preheat the broiler to its maximum and set the rack about 4 inches from the heat. Season the chicken 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, shallot, and cayenne. (If you have a small food processor, just throw them in there and pulse the machine on and off a few times.)
3. When the chicken has browned, remove it from the oven and turn it. Spread just a teaspoon or so of the mustard mixture on the underside of the chicken and broil for about 5 minutes. Turn the chicken and spread the remaining mixture on the skin side. Broil until the mustard begins to brown, about 5 minutes.
4. At this point the chicken may be done (there will be only the barest trace of pink near the bone, and an instant-read thermometer inserted into the meat will read 160°F). If it is not, turn off the broiler and let the chicken remain in the oven for another 5 minutes or so.
Garnish with the parsley