Deviled Chicken
Total Time
Prep: 10 min. Bake: 50 min.
Makes
6 servings
My family has always loved this flavorful golden brown chicken. I watch for frequent sales on leg quarters to keep the cost per serving low. —Linda Trammell, Kingston, Missouri
Deviled Chicken Recipe photo by Taste of Home
Reviews
No comment left
No comment left
For rebelwithoutaclue: Cooking lega and thighs to even 185 -190F helps break down tissue further thereby improving the flavor of the meat. Your direction should be applied to breasts only. cg8s is on the right track: consider TBS soy sauce in place of the added salt and whisking the flour in chicken broth instead of water to thicken the gravy. Also consider subbing dry white for the sweet Marsala wine. To really "devil" the chicken add a few splashes of hot sauce or some red pepper flakes
I used four chicken thighs with the skin removed for 2 of us and a very grainy mustard for the sauce. When the sauce was first put on it was nice and thick but as it cooked the chicken juices caused it to get very thin leaving me with white, bland looking chicken. When it was finished cooking I poured the sauce into a small sauce pan, added a small splash of Marsala and thickened it with a little flour and water then poured it over the chicken. Wow, what an improvement in the look and the taste was great. Will make again and again.
We loved this chicken. One of my guests can't eat dairy, so I subbed (and reduced the quantity to 2 tbsp) of olive oil for the butter, and it was fantastic. The flavors are simple, but still very satisfying. I turned the broiler on for the last 3 minutes to crisp it up a bit more. I served with roast potatoes, and will definitely keep this recipe for the future!
As written the taste is fine. But to bake this to 180 degrees internal is a real bad idea. USDA recommendation is 165 degrees. If you need it more crispy, cook to 162 internal and turn on the broiler for a few min.
Why do some people think that everything they eat has to be spicy? You don't always have to cover up the taste of the actual food to make it taste good.
My family has loved this recipe since I found it about 8 years ago. It is a go to in a pinch and has just the right flavors especially on a cold winter's day.
I used 8 skinless chicken drumsticks. I omitted the butter and used 2 tablespoons garlic oil. I thought the "sauce" was a bit bland after mixing so I added some horseradish and a touch of hot curry powder. I cooked them for 2 hours on high, let them cool, and removed the meat from the bones. I thickened the sauce with a cornstarch slurry. End result was very good. There was just enough heat from the hot curry to make it interesting! Will make this again!
Winner in our house. Simple and tasty. Not a whole lot of extra flavor, but my husband prefers food simple.