8 chicken thighs, or a mixture of thighs and drumsticks
Salt and freshly ground black pepper
1/3cup Dijon mustard
1/3cup minced shallots, onion, or scallion
1/4 teaspoon ground cayenne pepper or Tabasco sauce, or to taste
Minced parsley for garnish, optional
Instructions
Heat the broiler to its maximum, and set the rack about 4 inches from the heat. Season the chicken with salt and pepper on both sides, and place it in a pan, skin side up. Broil, watching carefully, until the skin is golden brown, about 5 minutes.
Meanwhile, combine the mustard, shallots, and cayenne. (If you have a small food processor, you can chop the shallots by throwing them in with the mustard and pulsing the machine on and off a few times.)
When the chicken has browned, remove it from the oven, and turn it. Spread just a teaspoon or so of the mustard mixture on the underside of the chicken, and broil for about 5 minutes. Turn the chicken, and spread the remaining mixture on the upper, or skin side. Broil until mustard begins to brown.
At this point, the chicken may be done. (There will be only the barest trace of pink near the bone; an instant-read thermometer inserted into the meat will read 160°.) If it is not done, turn off the broiler and leave the chicken in the oven for 5 more minutes or so. Garnish and serve.