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Home » Chicken » Deviled Chicken

Deviled Chicken

February 22, 2017 by Judith Hannemann

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Deviled chicken is outstandingly delicious. Simple ingredients but awesome flavor.

This deviled chicken tastes awesome and it gets it’s great flavor from pantry staples.

Chicken Never Tasted So Good

One thing I love to do is look at the New York Times’ recipe app. There’s lots of great food there but a lot of recipes use ingredients I can no longer get as easily as I could when I lived in NYC. I still enjoy looking and get some great ideas there.

However, one recipe caught my eye because it used things I already had on hand. I made up the basic recipe but tweaked it slightly because I felt it needed some sweet elements to offset the sour.

I played that hunch and this turned out to be one of the best chicken dishes I have ever made! The only reason I didn’t glom the entire thing was I promised a friend a couple of pieces!

Deviled chicken is outstandingly delicious. Simple ingredients but awesome flavor.

Use A Great Dijon Mustard

The bulk of this deviled chicken’s flavor comes from dijon mustard, so it’s essential to use a great-tasting one.

Maillard and Grey Poupon are good choices, but you’ll never believe that the best-tasting dijon mustard I’ve found is the humble Great Values brand you find in Walmart! Yes, it’s true! I discovered that years ago when I needed quite a bit of dijon mustard for my Maple Dijon Chicken. That’s when I discovered that this brand tasted a whole lot better to me than the more expensive brands.

No Shallots? Substitute Onion

I happen to have had a shallot on hand, but if you don’t then plain old onion will do.

However, I strongly suggest buying shallots for this recipe because it added a superb flavor. Shallots (to me) taste like mild onion mixed with garlic and is slightly smoky. Onions don’t have that full flavor element, but in a pinch they will do.

Deviled chicken is outstandingly delicious. Simple ingredients but awesome flavor.

Treat Yourself To Some Fresh Parsley

Another thing I always have on hand is fresh parsley. This recipe called for it.

During the warm weather, I grow it and when it peters out, I buy the Italian flat leaf. I love the flavor and I will also use it as a garnish in my photography. If I don’t use the whole bunch I buy, I finely chop it and place it on a paper plate–the air will dehydrate it naturally and the best part is, it keeps it’s deep-green color for a long time.

The Recipe

 

Deviled chicken is outstandingly delicious. Simple ingredients but awesome flavor.
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Deviled Chicken

This deviled chicken tastes awesome and it gets it’s great flavor from pantry staples.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Chicken
Cuisine: American
Keyword: chicken, deviled chicken, dijon
Servings: 4 -6
Calories: 549kcal
Author: Judith Hannemann

Ingredients

  • 5-6 bone-in skin on chicken thighs
  • Salt and freshly ground pepper to taste
  • 1 tbsp unsalted butter
  • 2 tbsp olive oil
  • 2 tbsp Dijon mustard
  • 1 tbsp maple syrup -OR- pancake syrup
  • 4 tbsp fresh or canned chicken broth
  • 2 tbsp finely chopped shallots
  • 2 large garlic cloves minced
  • 4 tbsp Panko bread crumbs
  • 4 tbsp finely chopped parsley divided

Instructions

  • Preheat the oven to 425 degrees.
  • Sprinkle the chicken with salt and pepper.
  • In a baking dish large enough to hold the chicken in one layer, melt the butter, and add the olive oil. Add the chicken legs, and turn them in the butter mixture until well coated. Place the chicken, skin side down, in the oven. Bake for 25 minutes.
  • Meanwhile, blend the mustard maple syrup and chicken broth in a small bowl with a whisk. In another small bowl blend well the shallots, garlic and bread crumbs, plus 2 tablespoons parsley. Set aside.
  • Loosen the chicken from the pan with a fork or spatula. Then with a pastry brush, brush the chicken on both sides with the mustard mixture. Arrange the chicken skin side up, return them to the oven, and bake for 15 minutes more.
  • Sprinkle the chicken evenly with the shallot mixture. Reduce the heat to 400 degrees, and bake for 10 minutes longer or until lightly browned. Sprinkle with the remaining parsley.Serve immediately.

Notes

Any chicken parts may be substituted, but cooking times may need to be adjusted. The times in the recipe are based on medium-larger chicken thighs (bone in)

Nutrition

Serving: 1serving | Calories: 549kcal | Carbohydrates: 13g | Protein: 31g | Fat: 41g | Saturated Fat: 11g | Cholesterol: 185mg | Sodium: 356mg | Potassium: 462mg | Fiber: 1g | Sugar: 4g | Vitamin A: 567IU | Vitamin C: 7mg | Calcium: 51mg | Iron: 2mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

*Adapted from NYT

Deviled chicken is outstandingly delicious. Simple ingredients but awesome flavor.
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Filed Under: Chicken Tagged With: chicken, dijon mustard

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Comments

  1. Cathie H. says

    February 22, 2017 at 7:22 pm

    In the ingredient list it says chicken thighs, but in the directions it says chicken legs. Which should I use, or are they interchangeable? The recipe sounds really good.

    • Judith Hanneman says

      February 23, 2017 at 1:17 am

      They’re pretty much interchangeable Cathie. But if you use leg quarters, make a slit by the joint–it’ll cook more evenly.

  2. Eric P says

    February 24, 2017 at 12:00 am

    Where can one get the nutritional information for those of us counting the calories!!

    • Judith Hanneman says

      February 24, 2017 at 1:22 am

      You could try My Fitness Pal or Spark People.

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