Devilled chicken

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

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

Europe
United Kingdom
Main course

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