Deviled Chicken
photo by teresas
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 1 chicken, cut into serving pieces
- salt and pepper
- 2 tablespoons oil
- 4 tablespoons flour
- 1 (10 ounce) can beef broth
- 1⁄2 cup water
- 1 tablespoon vinegar
- 1 tablespoon brown sugar
- 1 tablespoon mustard
- 1 tablespoon ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon chili powder
directions
- Salt and pepper chicken and brown in oil.
- Remove chicken.
- Whisk flour with drippings in pan. Cook and stir for 2 minutes; add remaining ingredients and mix well.
- Bring to a boil, then reduce to simmer.
- Return chicken to pan and spoon sauce over.
- Cover and simmer for 45 minutes.
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Reviews
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I made this for my husband tonight & it turned out really good! I used a large chicken breast & made half the sauce so he'd have plenty for the rice, too! I used cider vinegar & used a little less flour. It was easy & flavorful. Am glad to have another recipe to add to his rotation! Thank u for sharing.
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I used bone-in chicken breasts and they were very moist and tender without being rubbery as sometimes happens when I braise chicken. The sauce had a distinct mustard smell and flavor (hence the name Deviled);-) It was tasty but my crew thought it needed something else - garlic or onions maybe? Thanks for sharing your recipe!
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I selected this dish based on the reviews on how moist the chicken came out. I wanted a new and different dish to make with PHEASANT. DH is a pheasant hunter and I have lots. The pheasant came out moist and tender but also delicious! I doubled the sauce to serve over mashed potatoes. I am putting this in my Pheasant cookbook! I will be making this again. What a great tasting dish. Thanks ElaineAnn for posting.
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Thanks to Zaar 1st Annual Holiday Tag Game I chose to make this dish for a get together. This dish was so easy to make. Everybody thought I spent hours on making this dish because it came out so good. I chose to cut the chicken in small picies. Changed nothing but did double the sauce. This dish I will be making again.
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Tweaks
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This was so good! I used chicken tenders instead of chicken pieces and the chicken was so moist and tender! This did decrease the cooking time considerably. The sauce was delicious and DH went back 3 times for more sauce! LOL! Other than adding some garlic to the sauce, I prepared it as directed by the recipe. I think that using the chicken pieces instead of the tenders would probably produce more dripping and give the sauce a deeper, richer flavor. However we thought it was delicious using the tenders! Thanks ElaineAnn!
RECIPE SUBMITTED BY
ElaineAnn
United States