Easy Winter Recipes: Crusty Deviled Chicken

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<em>Serves 6</em>
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<p>From gardeners/chefs Madalene Hill and Gwen Barclay of Round Top, Texas, comes this recipe. The herb-flecked marinade and crispy coating give mundane chicken a flavor boost. Try it another time with game hens.</p>
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<strong>Marinade</strong>
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<p>1/3 cup dijon mustard<br />
1/4 cup balsamic vinegar<br />
1/4 cup extra-virgin olive oil<br />
2 tablespoons lemon juice<br />
2 teaspoons worcestershire sauce<br />
2 cloves garlic, peeled and cut into several pieces<br />
1 1/2 teaspoons dried sweet marjoram, crumbled<br />
1 teaspoon dried sage, crumbled<br />
1/2 teaspoon fennel seed, crushed<br />
1 teaspoon paprika<br />
Dash of ground cayenne pepper<br />
1/8 teaspoon freshly ground black pepper<br />
1/2 teaspoon salt<br />
6 chicken leg or breast quarters, skin and excess fat removed</p>
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<strong>Crumb Coating</strong>
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<p>2 cups coarse dry bread crumbs<br />
2 tablespoons dried parsley<br />
2 tablespoons dried chives<br />
3/4 teaspoon paprika<br />
1/4 teaspoon salt<br />
1/2 cup grated parmesan cheese<br />
Chopped fresh parsley for garnish</p>
<p>1. In a blender, blend the marinade ingredients until smooth. Spread the mixture on the chicken pieces and place them in a large nonreactive dish. Cover the dish with plastic wrap and place it in the refrigerator overnight or for as long as 24 hours.</p>
<p>2. Preheat the oven to 350°F. In a shallow pan, combine the crumb coating ingredients. Remove the chicken from the refrigerator; dip each piece in the crumbs, covering all surfaces. Place the coated chicken pieces at least 1 inch apart on a lightly oiled baking sheet. Bake for 45 minutes, or until the juices run clear when the thickest portion of the chicken is pierced near the bone with a fork or sharp knife. (Leg quarters typically require a longer cooking time than breasts.) Serve garnished with chopped fresh parsley.</p>
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<strong>Easy Winter Recipes</strong>
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