Deviled Chicken

Name: Deviled Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4-6 serving(s)
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

Submitted by ElaineAnn

"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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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

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!!

Chef-Boy-I-Be Illin
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.

LUVMY2BOYS
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!

SusieQusie
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.

teresas
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.

BLUE ROSE

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Tweaks

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!

Bobtail