Poulet á La Diable Deviled Chicken Recipes

CHICKEN A LA DIABLE

Chicken a La Diable image

Chicken a la Diable roughly translates into "chicken of the devil" because of the hot seasonings - mustard and cayenne.

Provided by Cucina Casalingo

Categories High Protein

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

3 tablespoons Dijon mustard
1/4 teaspoon cayenne pepper
2 eggs, beaten
6 boneless chicken breast halves, cut in half lengthwise
3/4 cup dry breadcrumbs
3 tablespoons butter

Steps:

Preheat the oven to 375 degrees.
Melt the butter in a roasting pan.
In a small bowl, mix together the mustard and cayenne pepper.
Brush the mustard onto the chicken, and then dip the chicken in eggs and dredge in the breadcrumbs.
Arrange the chicken breasts in the roasting pan and bake for 30-40 minutes, turning once.
Serve immediately.

Nutrition Facts : Calories 327, Fat 16, SaturatedFat 6.5, Cholesterol 168.1, Sodium 316.6, Carbohydrate 10.5, Fiber 0.9, Sugar 1.2, Protein 33.5

POULET A LA GRECQUE

Poulet a la Grecque image

This Greek-style recipe was given to me by a French woman. It's very flavorful, combining traditional Mediterranean ingredients with a classic French sauce.

Provided by librarylady

Categories World Cuisine Recipes European French

Time 50m

Yield 6

Number Of Ingredients 15

Ingredients

½ cup all-purpose flour for coating
1 pinch salt and pepper
1 ½ pounds bone-in chicken parts
2 tablespoons butter
1 tablespoon olive oil
2 shallots, chopped
1 onion, chopped
2 cloves garlic, chopped
3 medium fresh tomatoes, chopped
2 cups white wine
2 pinches saffron threads
½ teaspoon curry powder
1 teaspoon white sugar
¾ cup raisins
salt and black pepper to taste

Steps:

Season flour with salt and pepper; coat chicken pieces with seasoned flour.
Heat butter and olive oil in a large skillet over medium-high heat. Place chicken pieces in skillet; cook, turning once, to brown on both sides, about 6 minutes.
Stir in shallots, onions, and garlic; cook until soft, about 3 minutes. Stir in tomatoes and wine; bring to a boil. Then stir in saffron, curry powder, sugar, raisins, and salt and pepper. Cover, and cook over medium heat for 12 to 15 minutes.

Nutrition Facts : Calories 501.9 calories, Carbohydrate 34.7 g, Cholesterol 95.3 mg, Fat 23.6 g, Fiber 2.3 g, Protein 24.2 g, SaturatedFat 7.7 g, Sodium 120 mg, Sugar 16.7 g

POULET A LA MOUTARDE (CHICKEN IN DIJON MUSTARD SAUCE)

Poulet a la Moutarde (Chicken in Dijon Mustard Sauce) image

This is a fantastically easy and delicious chicken dish, basically made with onions, white wine, heavy cream and Dijon mustard. Your family will feel like they've had a meal made by an impressive French chef. Serve with rice, pasta, or crunchy French baguettes.

Provided by Diana71

Categories World Cuisine Recipes European French

Time 1h5m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon oil
1 tablespoon butter
1 pound skin-on, bone-in chicken thighs
salt and ground black pepper to taste
⅓ cup Dijon mustard
1 large onion, sliced
1 cup white wine
1 cup chicken broth
⅓ cup heavy cream
1 large bay leaf
5 sprigs fresh thyme

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Warm oil and butter in a large, ovenproof casserole or Dutch oven over medium-high heat. Season chicken thighs with salt and pepper and place into the pot, skin-side down. Brush thighs with 1/2 the mustard. Cook until skin is golden, 3 to 4 minutes, and turn thighs over. Brush with remaining mustard. Cook 3 to 4 minutes more and transfer thighs to a plate.
Reduce heat to medium and add sliced onion to the casserole. Cook until nearly clear, 5 to 6 minutes. Pour in wine to deglaze. Increase heat to medium-high and bring to a boil, about 5 minutes. Keep cooking until sauce reduces slightly and no longer smells strongly of alcohol, 3 to 4 minutes more.
Pour broth and heavy cream into the casserole dish. Scrape the bottom to loosen browned bits. Add bay leaf and thyme. Return chicken to the casserole dish and cover.
Bake in the preheated oven until chicken is no longer pink at the bone and juices run clear, about 40 minutes.

Nutrition Facts : Calories 427.9 calories, Carbohydrate 18.9 g, Cholesterol 100.2 mg, Fat 25.6 g, Fiber 5.6 g, Protein 20.8 g, SaturatedFat 10.2 g, Sodium 919.4 mg, Sugar 2.5 g

CHICKEN à LA DIABLE

Chicken à la Diable image

Provided by Bon Appétit Test Kitchen

Categories Chicken Mustard Quick & Easy Dinner Fall Pan-Fry Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

1 cup all-purpose flour
3 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper
2 large eggs
6 tablespoons Dijon mustard
1/2 teaspoon cayenne pepper
1 cup fresh white bread crumbs
4 skinless, boneless chicken breasts, pounded to 1/2" thickness
3 tablespoons olive oil

Steps:

Preheat oven to 375°F. Whisk flour, 2 teaspoons salt, and black pepper in a medium bowl. Beat eggs, Dijon mustard, and cayenne in another medium bowl. Mix the bread-crumbs and remaining 1 teaspoon salt in a third medium bowl.
Dredge 1 chicken breast in flour mixture, shaking off excess. Coat with egg mixture, then dredge in breadcrumbs. Transfer to a wire rack. Repeat with remaining chicken.
Heat oil in a large ovenproof skillet over medium heat. Add chicken; cook until golden, 2-3 minutes. Flip chicken; transfer to oven. Bake until cooked through, about 12 minutes.