Sage Cornbread-Crusted Chicken Thighs
Equipment
- baking sheet
- Bowls
Ingrediënten
- 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
Instructies
- 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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