Neely's Deviled Chicken

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Season the chicken with salt and pepper.
  • Add the flour to a pie plate and season with salt and pepper, paprika, and cayenne, whisking to incorporate. Dredge the chicken through the flour, shaking off the excess.
  • Heat a large skillet with the vegetable oil over medium-high heat.
  • Add the chicken skin side (meaty side) down and sear until golden brown and crisp, about 3 minutes.
  • Flip and continue cooking the other side for 3 more minutes. Remove to a platter and set aside.
  • Add the white wine to the skillet and scrape the browned bits from the bottom of the pan.
  • Add the chicken stock, orange juice and zest and the hot sauce.
  • Add the red pepper flakes and whisk in the hot sauce and mustard.
  • Bring to a simmer and add the chicken and the juices that are left in the platter.
  • Top with the prunes.
  • Reduce the heat to low and cover tightly with a lid. Let the chicken braise for 40 minutes.
  • Uncover the chicken and remove to a serving platter.
  • Turn the heat to high and let the sauce reduce for 2 to 3 minutes.
  • Once thickened, taste for seasoning, and pour the sauce and prunes over the chicken. Serve immediately.
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