Poulet á La Diable - Deviled Chicken |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Mouth meltingly tender. Allow 3/4 pound of chicken per person. From the Creole chapter of the United States Regional Chapter, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 broiler chickens or 1 broiler-fryer chicken |
salt and pepper |
1/2 cup fat, melted |
2 tablespoons flour |
1 cup chicken stock |
1 1/2 teaspoons dry mustard |
2 teaspoons worcestershire sauce |
2 teaspoons ketchup |
paprika |
3 ounces white wine (chardonnay, pinot grigio or sauvignon blanc) |
paprika, for garnish |
2 cups mashed potatoes |
Directions:
1. Cut chicken into serving portions; season with salt and pepper and brown in melted fat.
2. Remove chicken from pan; stir flour and dry mustard into pan drippings and stir well to incorporate all the bits into the roux.
3. Add stock and cook until mixture thickens, stirring constantly.
4. Add next three ingredients to cooked sauce; place chicken in sauce, cover pan and simmer until tender.
5. Turn into a casserole dish, add wine; pipe mashed potatoes around the edge and across the top in a decorative manner.
6. Place in a 400F oven until potatoes are lightly browned.
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