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Deviled Chicken Recipes
Devilled Chicken is a delicious mid week main meal. Chicken pieces are smothered in a wonderful devilled sauce then topped with onion red bell pepper and mushrooms. Roasted until golden this simple but flavourful dish is bound to become an instant family
Oven Roasted Devilled Chicken
GETTING READY 1 Preheat the oven to 375 degrees. MAKING 2 In a buttered casserole or pan place the ingredients. 3 Mix well and top with crushed potato chips. 4 For color add paprika. 5 Bake in the oven for 30 to 45 minutes. SERVING 6 A perfect dish for a quick
GETTING READY 1.Mix the breadcrumbs mustard curry powder cayenne powder salt and pepper in a large bowl. 2.Melt the butter. MAKING 3.Dip the pieces of chicken in butter and then in breadcrumbs mix. 4.In a frypan heat oil. 5.Fry the dipped chicken pieces until
Deviled Chicken For Parties
GETTING READY 1 Set the oven ready at 350 degrees. MAKING 2 Take a large and shallow baking pan and mix all the ingredients together in it leaving the bread crumbs. 3 Cover the top of the casserole mixture with the bread crumbs. 4 Bake for half an hour or
Combine first 6 ingredients and 1 2 teaspoon salt in paper or plastic bag add 2 or 3 pieces of chicken at a time to bag and shake well. In 12 inch skillet brown the chicken slowly in hot shortening. Electric skillet 350 . Reduce heat 220 . Dissolve bouillon
Braised Deviled Chicken
GETTING READY 1. Preheat the oven to 350 MAKING 2. Rub the chicken with salt and place the chicken on a greased broiler rack about 5 from source of heat broil 10 minutes. Turn and broil 10 minutes on other side. Remove the chicken to a warming plate and set
Preheat oven to 300 . In a large heavy skillet mix together all ingredients but chicken and salt. Stir over low heat until margarine is melted. Add chicken and coat pieces with sauce. Turn them meaty side up and salt lightly. Bake for 45 minutes basting every
Devilled Chicken recipe adapted from Marguerite Patten BBC cookery show. Dry the chicken joints well then cut away the tips from the wing joints these are excellent for flavouring stock. Make very light cuts in the chicken portions so the basting sauce
GETTING READY 1 Set the oven to moderately hot temperature i.e. 400 F Gas Mark 6. MAKING 2 Mix together the tomato paste chutney mustard Tabasco sauce and seasoning. 3 Take a roasting tin and put the chicken in it. 4 Spoon over the chutney mixture on the
Combine mustard shallot vinegar honey and pepper in processor or blender and mix until smooth. Reserve 1 4 cup of mixture for basting and refrigerate. Transfer remaining mixture to small bowl. Loosen skin from flesh of chicken breast thighs and legs with
Butterflied Deviled Chicken
1. Clean and joint the chicken. Sprinkle over with a little salt and set aside. 2. Grind together to a fine paste red chillies peppercorns cloves turmeric cumin cinnamon and cardamom. For less pungency remove seeds from few chillies. Fry chopped onion. Add
First butterfly the chicken Place the bird on a work surface breast side down. Using a sharp knife or heavy duty kitchen scissors cut lengthwise down the backbone slitting the bird from its neck to its tail. Open the chicken as flat as possible and turn skin
Classic Deviled Chicken
Deviled Chicken Fricassee tastes simple. Deviled Chicken Fricassee is very easy to prepare. Deviled Chicken Fricassee tastes better due to corn oil blend. In a pan heat oil. Add chicken. Season with salt and pepper. Cook 10 minutes Add vegetables thyme and
Deviled Chicken Fricassee
Combine remaining ingredients in saucepan. Simmer uncovered for 20 minutes. Pour over chicken. Cover and simmer about 1 1 2 hours. Baste frequently with sauce.
1 Place the chicken pieces in a 2.25 litre 1 2 gallon 5 pint ice crearn container or other suitable dish. Combine the ingredients for the marinade and pour over the chicken. 2 Cover and refrigerate for 2 hours turning occasionally. 3 Preheat a browning dish 5
Deviled Chicken Pieces
Cut chickens into serving pieces. Barbecue over medium hot coals for approximately 20 25 minutes or until chicken is tender. Allow more cooking time on the bone side than the flesh side. Baste with the sauce while cooking.
About 2 hours before supper 1. Wash clean and dry chicken halves. On wax paper combine crumbs monosodium glutamate and pepper. 2. In shallow dish blend cream mustard and Worcestershire. 3. Start heating oven to 350 F. 4. Dip each chicken half well in cream
Crusty Deviled Chicken
Wash chicken dry well. Place skin side down in a single layer in a large frying pan sprinkle with salt and paprika. Place on slices on top cover tightly. No need to add any water. Cook over low heat 30 minutes. Push onion to side of pan turn chicken. Blend
Heat butter in blazer pan over moderate heat. Stir in flour chicken stock cream and seasonings. Cook and stir until mixture is thickened and smooth. Stir in sherry and chicken. Place over boiling water in water pan and heat stirring occasionally.
Split chicken and crush flat bones and all with a meat mallet or a rolling pin. Brush both sides lavishly with olive oil. Sprinkle with red pepper and salt. Broil about 4 inches from source of heat for 15 minutes on each side basting with a little olive oil.
Broiled Deviled Chicken
Place chicken in a 15 in.x 10 in.x 1 in.baking pan. In a small bowl combine the remaining ingredients. Pour over the chicken. Bake uncovered at 3750 for 50 60 minutes or until juices run clear basting occasionally with pan juices.
Method Cut away backbones and rib bones from chicken halves. Melt butter in a small sauce pan and brush the chicken with plenty of the butter. Combine all ingredients for deviled mixture except the stock or the water in the saucepan with any remaining butter
1. If using drumettes proceed to step 2. If using wingettes use a small sharp knife to cut toward bone around narrow end of wing to loosen meat. Gently use knife to scrape meat down toward wider end turning meat inside out over end to form a lollipop. 2.
Deviled Chicken Lollipops