Chicken à La Diable Recipes

CHICKEN DIABLE

Steps:

• Melt butter in shallow baking pan.
• Stir in next 4 ingredients.
• Roll the chicken pieces in this and bake at 375F degrees for 30 minutes on each side.
• Put on platter and sprinkle with paprika.

THE ORIGINAL CAMARONES A LA DIABLA

Steps:

• Heat oil in a large skillet over low heat. Add onion and garlic; cook until onion is tender, about 5 minutes. Add dried chiles; cook, stirring constantly, until fragrant, 2 to 3 minutes. Add tomatoes; cook until slightly softened, about 3 minutes. Stir in water and bring to a boil. Reduce heat and simmer until peppers are softened, about 10 minutes.
• Blend chile mixture, orange juice, and bouillon in a blender until smooth. Strain through a sieve set over a bowl; discard solids.
• Sprinkle shrimp with salt and black pepper. Rinse and dry the skillet. Heat butter and oil in skillet over medium heat. Add onion and garlic; cook, stirring, until tender, about 5 minutes. Add shrimp; cook just until browned on both sides, about 3 minutes. Transfer shrimp to a bowl.
• Add sauce to the skillet; simmer over medium heat until slightly thickened, 2 to 3 minutes. Add shrimp; simmer until cooked through, about 5 minutes.

CHICKEN A LA DIABLE

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.

CHICKEN A LA DIABLE

Steps:

• Preheat oven to 375 F. Gather three wide, shallow bowls. In the first whisk the flour, 2 teaspoons of salt and the black pepper together. In the second, use a fork to beat the eggs with the Dijon and cayenne pepper. Mix the bread-crumbs and the remaining teaspoon of salt in the third dish. Working with one piece of chicken at a time, start by dredging it in the flour mixture, shaking off any excess. Dip it the egg mixture then coat with the breadcrumbs. Transfer to a wire rack and repeat with the remaining pieces of chicken. Set a large ovenproof skillet over medium heat and add the oil. When it's hot, add the chicken and cook until golden brown on the first side, about 2-3 minutes. Flip the chicken and transfer the pan to the oven. Bake until cooked through, about 12 minutes.

CHICKEN DIABLE

Steps:

• Melt butter (or margarine), honey, mustard, salt, and curry powder in a large shallow pan.
• Wash, dry, then skin chicken pieces.
• Roll chicken pieces in butter mixture to coat both sides, then arrange, meaty side up in a single layer in same pan.
• Bake in 375 degree oven for 1 hour or until chicken is tender and richly glazed.

GRATINEED CHICKEN IN CREAM SAUCE (POULET A LA FERMIERE)

Steps:

• Pat chicken dry and season with salt and pepper.
• Heat butter in a 12-inch ovenproof deep heavy sauté pan over moderately high heat until foam subsides, then brown chicken all over, in batches if necessary, 8 to 10 minutes.
• Transfer to a plate and cover.
• Pour off all but 1 tablespoon fat from pan.
• Tie parsley, thyme, and bay leaf in cheesecloth to make a bouquet garni, then add to pan with carrots and onions, stirring to coat with fat.
• Add wine and deglaze by boiling over high heat, stirring and scraping up brown bits, until liquid is reduced by half, about 3 minutes.
• Add broth and chicken, skin sides up, with any juices from plate, and simmer, covered, 10 minutes.
• Add potatoes and salt and pepper to taste and simmer, covered, until chicken is cooked through and potatoes are tender, about 15 minutes.
• Preheat broiler.
• Discard bouquet garni.
• Stir in crème fraîche, peas, and salt and pepper to taste, then turn chicken in sauce to coat.
• Sprinkle dish all over with Gruyère and broil 4 to 5 inches from heat until browned and sauce is bubbling, 3 to 4 minutes.
• Makes 4 servings.