Chilled Baked Chicken with Honey, Sage and Mustard
On a hot summer day this cool chicken dish will be most welcome. The chicken has a very tasty crust and can be made hours in advance of serving. It also goes well with other summery dishes, such as corn on the cob and potato salad.
Preparation time: 25 minutes
Cooking time: 45 to 50 minutes
Makes: 8 (2-piece) servings
1 1/2 cups (375 mL) breadcrumbs
1/2 cup (125 mL) cornmeal
1 Tbsp (15 mL) finely chopped fresh sage
3 Tbsp (45 mL) honey
1 Tbsp (15 mL) Dijon mustard
1/4 cup (60 mL) mayonnaise
Salt and freshly ground black pepper to taste
8 chicken drumsticks
8 chicken thighs
Sprigs fresh sage leaves for garnish
Preheat the oven to 375°F. Line a very large baking sheet with parchment paper. Combine breadcrumbs, cornmeal and sage in wide, sided dish, such as a pie plate.
Place the honey, mustard, mayonnaise, salt and pepper in a bowl large enough to hold the chicken, and whisk to combine. Add the chicken and toss and coat.
Coat a piece of the chicken in the breadcrumb mixture, gently pressing it on to help it adhere. Place the chicken on the baking sheet. Repeat with the remaining chicken.
Bake the chicken for 50 minutes, or until cooked through and the juices run clear. Cool chicken to room temperature.
Transfer the chicken to a clean, parchment paper-lined baking sheet (this will prevent it from absorbing any fat on the first baking sheet). Cover and refrigerate until well chilled, about 4 hours or overnight. When ready to eat, arrange the chicken on a platter, garnish with sprigs of sage and serve.