National Mustard Day (1st Saturday)

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Title: Baked Mustard-Herb Chicken Legs
Categories: Poultry, Herbs, Breads
Yield: 4 Servings

4 Chicken leg-thigh quarters;
- separated, trimmed
+=OR=+
8 Chicken thighs; trimmed
1 1/2 c Coarse fresh bread crumbs
2 ts Minced garlic
2 tb Chopped parsley
1 ts Chopped fresh tarragon or
- other herb
Salt & pepper
6 tb Dijon mustard

Set oven @ 400ºF/205ºC.

Trim excess skin and fat from chicken. Combine bread
crumbs, garlic, parsley, tarragon and salt and pepper
on a plate or waxed paper. Use a pastry brush to paint
mustard lightly on chicken. Carefully coat chicken
legs with bread crumb mixture.

Gently place chicken in a roasting pan and bake 30 to
40 minutes, or until completely cooked.

Serve hot or cold.

From San Francisco chef Gary Danko

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

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... He blows his horn loudest who is lost in the fog.
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