Deviled Chicken Legs

• chicken leg quarters (about 3 pounds)↗4
• salt & freshly ground black pepper
• butter↗4 tablespoons
• Dijon mustard↗2 tablespoons
• dry white wine↗5 tablespoons
• cayenne↗1⁄8 teaspoon
• fresh breadcrumbs↗8 tablespoons
• fresh parsley, chopped↗3 tablespoons

Step-by-step instructions

1. 1

   Preheat broiler.

2. 2

   Make a cut at the joint of each chicken leg quarter about 1/2 through to speed up cooking. Season pieces with salt and pepper. Place the butter in a shallow baking dish large enough to hold the chicken pieces in a single layer. Melt under the broiler, then remove from the oven. Place chicken in pan and turn to coat all pieces with the melted butter.

3. 3

   Arrange chicken skin side up. Cook under broiler about 7 minutes on each side. Baste the chicken with the butter.

4. 4

   Combine the mustard, 1 tablespoon wine, and cayenne. Brush over chicken and sprinkle 1 tablespoon bread crumbs over chicken. Reduce heat to 450 degrees F. Bake chicken 10 minutes.

5. 5

   Turn chicken and baste with remaining mustard mixture and sprinkle with remaining bread crumbs. Bake another 15 minutes. Remove chicken pieces to a serving platter. Add remaining wine to pan and stir to loosen any particles stuck to the bottom. Add parsley and spoon sauce over chicken.