Instructions: Preheat broiler. Place chicken pieces, skin-side up, on a rimmed baking sheet, and place under the broiler. Cook 5 minutes; using tongs, turn chicken pieces, and continue broiling 3 minutes more.

In a small bowl, combine mustard, shallots, thyme, black pepper, red-pepper flakes, and salt. Stir in butter and oil until thoroughly combined.

Place breadcrumbs in a shallow dish. Brush chicken pieces on both sides with the mustard mixture, and then roll in breadcrumbs to coat completely.

Place coated chicken pieces on a clean baking sheet, and return to broiler. Cook until well browned all over, about 5 minutes, turning occasionally to brown evenly. Reduce oven heat to 500 degrees; continue roasting until juices run clear when chicken is pierced with the tip of a paring knife, about 10 minutes. Remove from oven, and serve hot.

This recipe yields 2 to 4 servings.

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