Sunday, March 11, 2012

The Devil's own Chicken

I've seen a couple of recipes for deviled chicken recently and then one from prevention.com landed in my inbox promising to be healthy. I decided to try this one since I love chicken! and new ways to make it. I also try to be healthy at least occasionally. Mike and I tend to go out on the weekends and lately I've been making dinner on Fridays to eat before we go out for a drink or to be all ready when we get home from an early cocktail. This email included a picture of the chicken with coleslaw and a suggestion to purchase it. Here's the link http://www.prevention.com/print/29612 and you know the drill....my version follows.

Oven Fried Deviled Chicken my way

4 bone in chicken thighs, skin removed
2 tablespoon Dijon mustard
~1 cup Panko bread crumbs
2 teaspoon smoked paprika
1/4 teaspoon cayenne
kosher salt and freshly ground pepper to taste
 2 c store-bought vinegar slaw

Heat oven to 425°F. Spray baking dish with cooking spray. Mix together mustard, paprika, cayenne, salt and pepper in shallow bowl. Dredge chicken in mixture. Place chicken in baking dish and sprinkle top of chicken with bread crumbs. Bake 15 minutes. Turn chicken over and sprinkle other side with bread crumbs. Bake until golden brown and cooked through, 10 to 15 minutes longer.

My friend Zoe made a version of this coleslaw about 20 years ago before she moved to Scottsdale, AZ. I still her at least once a year and miss you terribly but think of her often when I make this coleslaw. The recipe is even in her handwriting. This is terrific with broccoli slaw or regular cabbage and carrot slaw, your choice. It has a vague Asian flavor due to the sesame oil and the tarragon is really tasty.

1 jalapeno pepper, cored, seeded and minced
1 tablespoon tarragon vinegar (or white wine vinegar and 1/2 teaspoon dried tarragon)
1 tablespoon Dijon mustard
sprinkle of sugar
kosher and freshly ground pepper to taste
Tabasco or hot sauce to taste
2-3 tablespoons sesame oil
zest of a lime or lemon
1-3 tablespoons mayonnaise to make it creamy
small bag coleslaw mix or broccoli coleslaw
chopped green onions, bell peppers optional

Combine ingredients together except cabbage or broccoli slaw and whisk until well combined. Stir together with slaw and set aside. This tastes best if it is allowed to sit about 30 minutes to an hour.

Yummy combo of chicken and slaw, both dishes being spicy with the common thread of Dijon mustard. I love smoked paprika and this dish smells lovely while cooking. We enjoyed it and have slaw left for another night. Another nice thing about these dishes were that they were quick and easy. You could make the dressing for the slaw, then get the chicken in the oven and finish the coleslaw and let it sit while the chicken finishes cooking. I think this chicken would also be good room temperature or cold the next day (with or without a cocktail). Enjoy!


1 comment:

  1. Nice recipe. If you like chicken, you might like my take on Sichuan chicken. http://caroleschatter.blogspot.co.nz/2012/03/my-take-on-sichuan-chicken.html

    ReplyDelete