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Mustard Baked Chicken

Coated with a sauce of mustard and soured cream, this chicken dish is easy and tasty.

Image of Mustard Baked Chicken

120 ml/4 fl oz soured cream
60 ml/2 fl oz Creole mustard
175g/6 oz finely crumbled cornbread
7.5 ml/1 teaspoons fresh thyme or teaspoon dried
5 ml/1 teaspoon salt
1.5 ml/ teaspoon black pepper
1.5 ml/ teaspoon cayenne
2 chickens, about 1.25-1.5 kg/2 -3 lbs each, cut into serving pieces
60 ml/2 oz butter, melted


Serves: 6


In a small bowl, combine the soured cream and mustard. In another small bowl, mix together the cornbread crumbs and seasonings.

Spread the mustard mixture over the chicken pieces, then roll the chicken in the crumb mixture. Arrange the chicken in a single layer in large, shallow baking dish and drizzle with the melted butter. Bake at 190°C/375°F/Gas Mark 5 until the chicken is golden brown and the juices run clear if tested with the tip of a knife, about 1 hour.

OVEN TEMPERATURE:- 190C/375F/Gas Mark 5

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