Crunchy Mustard Chicken Diable

Foods prepared in a slow cooker usually turn out soft and tender, not crunchy. But one day as I was baking my usual version of this chicken, I got the idea to adapt it to the slow cooker, for those days when I don’t have time to tend to it. I love the result: the bread topping is added at the end so that it’s crispy, and the chicken is good hot or cold—perfect for a picnic.

For the best results, make your own bread crumbs from leftover bread or use panko, the light, flaky Japanese-style bread crumbs. If you like your chicken spicy, double the amount of cayenne.

THE MEDITERRANEAN SLOW COOKER, © 2013 by Michele Scicolone

Crunchy Mustard Chicken Diable

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    1/4 cup Dijon mustard Salt
    2 tablespoons chopped shallots or scallions 4 pounds bone-in chicken thighs, skinned
    1/2 teaspoon dried thyme 2 tablespoons unsalted butter
    1/2 teaspoon cayenne pepper 3/4 cup fresh bread crumbs, made from French bread, or panko


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    • 1

      Spray the insert of a large slow cooker with nonstick cooking spray.

    • 2

      In a small bowl, stir together the mustard, shallots, thyme, cayenne, and ½ teaspoon salt. Brush the chicken pieces with the mixture, turning to coat all sides. Place the chicken in the cooker.

    • 3

      Cover and cook on low for 4 to 6 hours, or until the chicken is very tender and coming away from the bone.

    • 4

      Meanwhile, melt the butter in a large skillet. Add the bread crumbs and a pinch of salt. Cook over medium heat, stirring occasionally, for 5 minutes, or until the crumbs are lightly toasted.

    • 5

      Place the chicken pieces on a platter. Sprinkle with the crumb mixture, patting it on so that it adheres. Serve hot or cold.

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