Two Hour Chicken (Laurie Colwin's Baked Chicken)
1 C Dijon mustard
1 large clove garlic, minced
2 TB fresh thyme, or 1 TB dried
1 t freshly ground black pepper
1/8 t ground cinnamon
2 broiling chickens (2-1/2 to 3 lb each), well rinsed, patted dry, and quartered
3 C fresh bread crumbs, lightly seasoned with salt and pepper
4 TB (1/2 stick) unsalted butter
1 TB sweet paprika
1. Preheat oven to 325F
2. In a bowl, combine mustard, garlic, thyme, pepper, and cinnamon. Coat the chicken pieces with mustard mixture (a silicon brush makes this very easy). Roll each piece in the bread crumbs and arrange in 1 or 2 shallow baking pans.
3. Dot each piece of chicken with some of the butter and sprinkle with paprika. Bake for 2-1/2 hours.