I don't know about you, but I never get tired of chicken no doubt due to the fact there's a b'zillion ways to cook the stuff. Last night's dinner is a devilishly good example courtesy of Food Network stars The Neely's.
Now don't get me wrong, personally I think these two are tremendously talented cooks; however, I just can't stand watching them but that's only my opinion which in the scheme of things really doesn't amount to much. It hasn't stopped me from trying some of their recipes and I've yet to be disappointed. Heck, I can still cook their stuff without having to listen to their banter and her loud whiney voice, can't I. I on the other hand am so perfect I never whine. Just so you know the instant the Big Guy reads that his eyebrows are going to go up.
For those of you who are pansies when it comes to spicy heat, you may just want to move along; however, if you're not afraid of a little attitude in your food, then this is the one for you. It's loaded with cayenne pepper, red pepper flakes, hot sauce and Dijon mustard but there's plenty of sweet stuff as well to balance out the heat in the shape of orange juice, orange zest and ....hold on to your hats... prunes. Listen, don't turn your nose up until you try it. If you've an aversion to prunes, use dried apricots instead.
We enjoyed our chicken with a cooling side of cheesy creamy grits, but rice would do just fine as well. Give it a try and let me know what you think. We were rather impressed!
Deviled Chicken (adapted from The Neely’s, Foodnetwork.com)
4 large skinless boneless chicken thighs
Salt and pepper
1/2 cup all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
2 tablespoons vegetable oil
1 cup white wine
1/2 cup chicken stock
1 tablespoon orange zest
Juice of 1 orange
1-1/2 teaspoons red pepper flakes
2 tablespoons hot sauce
2 tablespoons Dijon Mustard
1 cup pitted prunes (or dried apricots)
1 tablespoon Wondra instant blending flour or cornstarch
3 tablespoons water
Wash and dry chicken thighs. Season well with salt and pepper. Mix together flour, paprika and cayenne pepper. Dredge chicken in flour mixture and shake off excess. Heat vegetable oil over medium high heat in a Dutch oven with a tight fitting lid. When hot, add chicken and brown well on all sides – about 5 to 6 minutes. Remove to a platter. Add white wine and cook, stirring up browned bits from bottom of pot. Add chicken stock, orange zest, orange juice, red pepper flakes, hot sauce and Dijon mustard. Stir well to combine. Return chicken and any accumulated juices to the pot. Sprinkle prunes on top. Lower heat to a simmer, cover pot and cook for 40 minutes. Just before serving, mix together Wondra and water and thicken sauce. Serve on grits or rice. Serves 4. Download Deviled Chicken
A year ago - Vietnamese Rice Noodle Salad (Bo Bun)