Baked chicken with tarragon and dijon mustard

Name: Baked chicken with tarragon and dijon mustard
Ingredients: 8 tbsp Dijon mustard; chopped leaves from 6 sprigs of tarragon; 50 g 1¾oz unsalted butter, softened; 8 skinless bone-in chicken joints; salt and pepper; 25 g scant 1oz breadcrumbs (from stale, not fresh bread)

Great for a midweek supper. It’s a kind ofhassle-free chicken with tarragon.

Couverts4

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Ingredients

▢ 8 tbsp Dijon mustard
▢ chopped leaves from 6 sprigs of tarragon
▢ 50 g 1¾oz unsalted butter, softened
▢ 8 skinless bone-in chicken joints
▢ salt and pepper
▢ 25 g scant 1oz breadcrumbs (from stale, not fresh bread)

Instructions

Preheat the oven to 220°C/425°F/gas mark 7.
Mash the Dijon mustard with the tarragon and butter until it is well mixed together.
Put the chicken into a roasting tin (or ovenproof serving dish) and brush or spoon on the mustard mixture.
Season, then press on the breadcrumbs.
Roast in the hot oven for 35 minutes.
The chicken should be cooked through.
Check this by piercing the flesh near the bone, with the tip of a sharp knife, in one of the larger joints.
The juices should run clear with no trace of pink.
If not, cook for a few minutes more then test again.
The top should be a lovely golden colour.
Serve immediately with the cooking juices that have gathered round the chicken, some boiled waxy potatoes and a green salad or green beans.

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Course; Chicken