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Super Long Baked Chicken

I tried this recipe by Laurie Colwin for baked chicken  the other day.  I found it in Molly O’Neill’s New York Cookbook. It was really easy to prepare and quite tasty.  I used a combination of chicken thighs and breasts.  The 2 1/2 hour cooking time made the thighs divine and the coating/ crust supremely yummy, but the breasts were really, really dry. So big warning, DO NOT USE CHICKEN BREASTS!

laurie colwins baked chicken

a very toothsome dish


Super Long Baked Chicken


  • 2 (2-1/2 - 3 pound) broiling chickens, rinsed, dried and quartered
  • 1 cup dijon mustard
  • 2 T. fresh or 1 T. dried thyme
  • 1/2 t. pepper
  • 1/8 t. cinnamon, ground
  • 3 cups fresh bread crumbs (or panko) lightly salted and peppered
  • 4 T. butter
  • 1 T. sweet paprika
  • 1 large clove garlic, minced

Cooking Directions:

  1. In a bowl, combine the mustard, garlic, thyme, pepper and cinnamon.
  2. Coat the chicken pieces with the mustard mixture and then roll to cover in the bread crumbs.
  3. Arrange in 1 or 2 shallow baking pans.
  4. Dot each piece with some butter and sprinkle with the paprika.
  5. Bake at 325 degrees for 2 1/2 hours.
  6. Serves 4 - 6.

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