Deviled Chicken Thighs

The chicken thighs were approaching their limit to the amount of time they could spend in the refrigerator without being frozen. Given our habit to shuck food into the freezer and then forget about it (i.e. the ground beef from Sept. 2005 we just unearthed), we figured a recipe involving thighs would be a tasty place to start.

Our initial queries into chicken thigh recipes were thwarted by absurd fanciness and time-intense bean soaking. I finally stumbled upon a recipe from our hometown Seattle Post-Intelligencer that seemed feasible. After all, the headline did promote it as Quick & Simple. Wait a minute. The recipe was not crafted by P-I food gurus, nor was it a taste-test from a new outside publication. Quick & Simple is a weekly magazine owned by Hearst. The book the recipe came from, Good Housekeeping 100 Best Chicken Recipes, is published by Hearst Books. The Seattle P-I’s publisher? You guessed it, Hearst.

There’s no disclaimer in the article mentioning this potential promotion/conflict of interest. What do you think, does it need one? Does it matter that the P-I is using a book it essentially published? I get the impression that the only people who would have figured out the Hearst connection are press junkies like me or news-savvy Seattlites who are familiar with the epic Seattle Times and Seattle P-I battle royale that has been going on for four years now and made Hearst the most common its been since Newsies came out in 1992.

(Even though it was actually Pulitzer and not Hearst in the movie)

Alternately, if you just see this as a media conglomerate utilizing its affiliates, it’s not a problem at all. This is no more of a big deal than one Knight Ridder paper using a story from another Knight Ridder paper. Right?

What do you think about this, Spot?

“I say, that what you say, is what I say!”

Apart from the politics involved, it’s worth noting that many newspapers don’t come up with their own recipes very much any more. A large number of the recipes I unearth wind up being selections from newly published cookbooks. Looking at newspapers from the 1930s and ’40s, the recipes seem to be solicitations from readers or county fair prize-winners.I’m assuming the source of newspaper recipes will be a common theme in this blog, because I feel like I hav e so many questions regarding its past and present workings.But onto the recipe. You can find the original post online, but if you hate scrolling and searching as much as I do, here’s a copy of it:

Deviled Chicken Thighs (serves 4)

1/4 cup creamy mustard
1 tablespoon Worcestershire sauce
1/3 cup seasoned bread crumbs
8 skinless chicken thighs (about 2 1/2 pounds)

1. Preheat oven to 475 degrees.
2. In a large bowl, blend together mustard and Worcestershire sauce.
3. Spread bread crumbs on a sheet of wax paper.
4. Toss chicken in mustard mixture, then roll in crumbs to coat.
5. Arrange on baking sheet.

Bake 15 minutes; turn and bake until juices run clear when thickest part of thigh is pierced with tip of knife, about 15 minutes longer. Serve with green beans.

Finished Product
Our finished product. 

It wound up being tasty and relatively painless to make. Our frozen green beans turned out miserable, so Toby replaced them with half a baked potato each. Additionally, the breading on the thighs is uneven because our baking sheet was coated with olive oil instead of shortening. It didn’t impact the taste, but if you’re a visual stickler, splurge on the butter.

Enjoying the Chicken
Christine and Toby enjoy the chicken thighs. 


Published in: on December 1, 2007 at 8:09 am  Comments (2)  
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