Rosemary Chicken Thigh

This recipe is an old favorite of mine that appeared in the 1998 Milk Calendar. The outside of the chicken thigh is a little crunchy, while the inside is moist and tender. I've always found Milk Calendar recipes to require minor adjustments to bring out the taste, so the recipe below reflects the adjustments I've made.

ROSEMARY CHICKEN THIGHS

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
  
• 1 cup (250 mL) milk
• 3 cups (750 mL) fresh bread crumbs
• 3/4 cup (125 mL) grated Parmesan cheese
• 2 tbsp (30 mL) minced fresh parsley or 2 tsp (10 mL) dried
• 1/4 cup (50 mL) butter, melted
• 1/2 cup (125 mL) all-purpose flour
• 8 skinless chicken thighs

Directions:

1. Preheat oven to 375°F (190°C).
2. 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.
3. In a bowl, toss together bread crumbs, cheese, parsley and melted butter. Mix well.
4. 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.
5. Bake for 40 to 45 minutes or until crispy and golden. Serve with a squeeze of fresh lemon juice, if desired.

Yields: 4 servings

Link:
Original recipe