Rosemary Chicken Thighs
Print Category Thighs and Upper thighs Thematic No thematic Source dairygoodness Evaluation
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Ingredients
- 1 egg
- 2 tbsp (30 mL) cornstarch
- 1 tbsp (15 mL) Dijon mustard
- 1 tbsp (15 mL) minced fresh rosemary
- or 1 tsp (5 mL) dried rosemary
- 1 cup (250 mL) milk
- 3 cups (750 mL) fresh bread crumbs
- 1/2 cup (125 mL) grated Canadian Parmesan cheese
- 1 tbsp (15 mL) minced fresh parsley or 1 tsp (5 mL) dried
- 1/4 cup (50 mL) butter, melted
- 3/4 cup (175 mL) all-purpose flour
- 8 skinless chicken thighs
Preparation
- Preheat oven to 375°F (190°C).
- In a small saucepan, whisk together egg, cornstarch, mustard and rosemary. Add milk and whisk over medium-high heat until mixture thickens. Remove from heat; set aside. In a bowl, toss together bread crumbs, cheese, parsley and melted butter. Mix well.
- Scoop flour into a pie plate. Coat each chicken thigh with flour, then dip into the milk mixture covering completely and finally roll well in the crumb mixture. Place on a lightly greased baking sheet.
- Bake for 40 to 45 minutes or until crispy and golden. Serve with a squeeze of fresh lemon juice, if desired.
Cook commentary
4 servings
Tips: Great hot, cold or in lunches! The outside is crisp and crunchy, the inside stays moist.
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