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[quote=Anonymous][quote=Anonymous][quote=Anonymous]I made salmon with a teriyaki glaze last night. Always serve with steamed rice and a simple green veggie. A family favorite to eat and make — so easy. 
Chili tomorrow
Pork BBQ sandwiches on Tuesday, pepper and onion quesadillas on Wed, and crispy mustard chicken thighs on Thursday. That is a Barefoot Contessa recipe and also a family favorite. [/quote]

I love Ina, and have made her recipes many times without fail, with the exception of the mustard chicken thighs. They were WAY undercooked in the time she recommended, not very crispy, etc. I think I’m the  problem because I know Ina isn’t and everyone loves them. Do you adjust the recipe at all, or have any tips? [/quote]

Hmmm. I think I give them a good 45-50 minutes in the oven, which may be longer than she suggests. Is your oven good and hot when they go in? I know with my oven I need to let is preheat well past the point the oven beeps to say it’s ready. 
Regarding crispness, I try to make sure the thighs aren’t touching, so they have enough space to crisp up. And they definitely don’t get crispy like fried chicken. Even so, we find them really tasty.

Also, I make the chicken thighs alone, not with the potatoes she includes in the recipe. Maybe that makes a difference? I love them with mashed potatoes. [/quote]

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