Sage Cornbread-Crusted Chicken Thighs

Portions:4
Cooking Time:30 minutes
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Equipment

  • baking sheet
  • Bowls

Ingredients

  • 4 skinned and boned chicken thighs
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 tablespoon plus 1 teaspoon Dijon mustard
  • 1 teaspoon olive oil
  • ⅔ cup cornbread crumbs
  • 1 tablespoon fresh sage or 1 teaspoon dried sage
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme
  • 1 tablespoon fresh rosemary or 1 teaspoon dried rosemary

Instructions

  • Preheat the oven to 400°F (200°C).
  • Grease a baking sheet or line it with parchment paper.
  • Season the chicken thighs with salt and pepper on both sides.
  • In a small bowl, combine the Dijon mustard and olive oil.
  • In another bowl, mix together the cornbread crumbs and chopped fresh herbs (sage, thyme, and rosemary).
  • Brush each chicken thigh with the mustard and oil mixture, coating them evenly.
  • Dip each chicken thigh into the cornbread crumb and herb mixture, pressing down gently to adhere the crumbs.
  • Place the coated chicken thighs on the prepared baking sheet.
  • Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the juices run clear.
  • Once the chicken is cooked, switch the oven to broil.
  • Broil the chicken thighs for 2-3 minutes on each side, or until the cornbread crust is golden brown and crispy.
  • Serve hot.

Notes / Tips / Wine Advice:

Wine Advice:

Pair this sage cornbread-crusted chicken with a crisp and refreshing white wine such as Sauvignon Blanc or a light-bodied red wine like Pinot Noir. These wines will complement the savory flavors of the chicken and the earthy notes of the herbs, enhancing the overall dining experience.

Nutritional Information

Calories: 178 kcal | Carbohydrates: 4 g | Protein: 24 g | Fat: 7 g | Fiber: 0 g
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Course Chicken / Main Dish
Cuisine American