Laurie Colwin's Baked Mustard Chicken The New York Times Yield: 4 - 6 servings ¾ cup Dijon mustard 1 clove garlic, minced 1 tsp. dried thyme ¼ tsp. ground cinnamon Salt and black pepper 2 cups fine dry unseasoned bread crumbs 2 chickens, 2 to 3 pounds each, quartered, rinsed and dried 1 Tbsp. sweet paprika, or as much as needed 3 Tbsp. butter, cut into small pieces. Heat oven to 350o. In a large mixing bowl, combine mustard, garlic, thyme, cinnamon, a pinch of salt and ½ tsp. black pepper. Place bread crumbs in another large bowl. Working in batches, coat chicken quarters on all sides with mustard mixture. Shake off excess mustard, then coat completely with bread crumbs. Arrange in a single layer in a large shallow baking pan. Dust the chicken with paprika and scatter butter pieces on top. Bake until crust is deep golden brown and crispy, about 2 hours. (Depending on the oven, the size of the pan and the size of the chickens, baking time may be as long as 2½ hours.) Serve hot or at room temperature.

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