This recipe for Deviled Chicken in White wine Sauce is perfect for Halloween week, or even to serve on Halloween night with some garlic bread and a salad. It’s the perfect blend of fiery spices and savory wine sauce with herb seasonings.
Now, I’ve mentioned before here that I’m pretty obsessed with cooking magazines, cookbooks, and recipes of any sort that I like to collect, play with and make my own. I’m not sure if I’ve mentioned, but this also includes cooking shows. I LOVE watching some of my favorite shows, and seeing these lovely chefs get so excited about food, it’s like I’ve found a kindred spirit!
Some may think it’s strange to get so excited about food that you’ve made yourself, and to see Rachael Ray or Paula Deen so excited to eat their own food, for some reason it makes me feel a bit more normal. I also think by keeping the cooking shows on TV gets my kids more interested. They see they breakdown of recipes, and see that creating something so delicious doesn’t have to be a daunting or overwhelming task. I love that my daughter gets so excited about recipes when she watches them with me.
So one late afternoon a few months back I was playing back my many recorded DVR’s, and saw Rachael Ray making Deviled Chicken. It looked so good, and my daughter and I were excited to try it! It had been on my mind ever since, and I couldn’t wait to make it. So when I finally did I was very excited, and it definitely lived up to our expectations. It was spicy, but so delicious. Definitely a keeper! I changed the recipe just slightly, so I’m listing how I made it.
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 8 pieces bone-in skin on chicken, I used drumsticks
- salt and ground pepper
- 1/2 cup dijon mustard
- 1 teaspoon crushed red pepper flakes
- 2 teaspoons dried Marjoram
- 1 teaspoon dried Rosemary
- 1 cup dry white wine
|Heat a large skillet over medium-high heat. Preheat oven to 400 degrees.
Season the chicken with salt and LOTS of black pepper.
|In a bowl, combine the Dijon mustard, red pepper flakes, marjoram, and rosemary and then mix.
|Arrange the chicken in a roasting pan, spaced evenly apart.
|Slather each piece of chicken with the spicy herb mustard sauce, on the skin side.
Pour in the wine, then drizzle with extra virgin olive oil.
Roast the chicken in the preheated oven for 12-15 minutes.
|Serve warm, drizzle some of the pan juices over the chicken.