Grilled Chicken with Mustard and Red Pepper

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   Preheat the oven to 375F.

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   In a small bowl, combine the mustards and red pepper; stir to blend.

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   Place the eggs in a shallow platter, and whisk lightly with a fork to blend.

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   4.

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   Using a pastry brush, brush the mustard mixture all over the chicken legs and thighs.

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   Dip them in the eggs, coating evenly on all sides.

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    Sprinkle with the breadcrumbs, coating as evenly as possible.

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    Place the chicken pieces side by side in a roasting pan.

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    Dot with the butter.

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    Place in the oven and bake for 30 to 35 minutes, basting frequently.

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    The chicken is done when the juices run clear when pierced with a fork.

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    Remove the chicken from the oven and transfer the pieces to a wire rack to help firm up the coating, about 5 minutes.

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    5.

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    Serve hot or cold.

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    This simple dish suggests a simple red, either a Saumur-Champigny or a young Cotes-du-Rhone.

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    I love Michel Richaud's rich reds from the village of Cairanne.

* Per serving · 4 servings · Values may vary.

No additional tips available.