Name: Devilled chicken
Yield: To serve four
Cuisine: United Kingdom
Ingredients: 50 g (2 oz) butter; wings and legs of a cooked chicken; 4 tablespoons of the liquid part of a jar of mango or other chutney; 4 rashers bacon, rolled and stuck with cocktail sticks; 4 teaspoons freshly-made English mustard; 1 tablespoon wine vinegar; 1 tablespoon Worcester sauce; 4 teaspoons French mustard; 50 g (2 oz) dried breadcrumbs

Preparation info

To serve
four

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

A ‘devil’ is a hot sauce in which cold meat is revived and given a new lease of life. It gives an appetizing piquant flavour. This recipe can be used equally well for turkey or chicken.

Ingredients

4 tablespoons of the liquid part of a jar of mango or other chutney
4 teaspoons freshly-made English mustard

Method

Mix together the chutney, mustards, Worcester sauce and wine vinegar. Dip the chicken joints in the mixture and then roll them in breadcrumbs. Preheat the oven to 220°C, 425°F, Gas Mark 7. Heat 25 g (1 oz) of butter in a fireproof dish, put in the chicken pieces and the bacon rolls and

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Devilled chicken

Ingredients

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