Neely'S Deviled Chicken
Ingredients
- 3 1/2 lbs boneless skinless chicken thighs, washed and dried
- kosher salt & freshly ground black pepper ⓘ
- 1 cup all-purpose flour ⓘ
- 1 teaspoon paprika ⓘ
- 1 teaspoon cayenne pepper ⓘ
- 2 tablespoons vegetable oil ⓘ
- 1 cup white wine ⓘ
- 1/2 cup chicken stock ⓘ
- 1 tablespoon orange zest ⓘ
- 1 orange, juiced ⓘ
- 2 teaspoons red pepper flakes ⓘ
- 2 tablespoons hot sauce ⓘ
- 2 tablespoons Dijon mustard ⓘ
- 1 cup pitted prunes ⓘ
Instructions
- Season the chicken with salt and pepper.
- Add the flour to a pie plate and season with salt and pepper, paprika, and cayenne, whisking to incorporate. Dredge the chicken through the flour, shaking off the excess.
- Heat a large skillet with the vegetable oil over medium-high heat.
- Add the chicken skin side (meaty side) down and sear until golden brown and crisp, about 3 minutes.
- Flip and continue cooking the other side for 3 more minutes. Remove to a platter and set aside.
- Add the white wine to the skillet and scrape the browned bits from the bottom of the pan.
- Add the chicken stock, orange juice and zest and the hot sauce.
- Add the red pepper flakes and whisk in the hot sauce and mustard.
- Bring to a simmer and add the chicken and the juices that are left in the platter.
- Top with the prunes.
- Reduce the heat to low and cover tightly with a lid. Let the chicken braise for 40 minutes.
- Uncover the chicken and remove to a serving platter.
- Turn the heat to high and let the sauce reduce for 2 to 3 minutes.
- Once thickened, taste for seasoning, and pour the sauce and prunes over the chicken. Serve immediately.
Nutrition & Diet Analysis (per serving)
457
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).