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Deviled Chicken

Deviled Chicken created by teresas

Tender chicken in a kicky sauce. You may even want to double the sauce ingredients and serve poured over rice, noodles, or potatoes.

Ready In:
1hr
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@ElaineAnn
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@ElaineAnn
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"Tender chicken in a kicky sauce. You may even want to double the sauce ingredients and serve poured over rice, noodles, or potatoes."
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  1. Chef-Boy-I-Be Illin
    We eat a lot of chicken, so always on the lookout for tasty new ways to prepare. I thickened the sauce at the end with cornstarch mixed with equal amount of water. Served over brown rice. Both of us loved the sauce!!
    Reply
  2. LUVMY2BOYS
    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.
    Reply
  3. SusieQusie
    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!
    Reply
  4. teresas
    Deviled Chicken Created by teresas
    Reply
  5. teresas
    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.
    Reply
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