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Chicken Diablo

 

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Chicken Diablo
 

 

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Recipe

Chicken Diablo

This is an amazing crispy-on-the-outside, juicy-on-the-inside way to prepare chicken. Best of all, it works with any cut (try: chicken cut in eighths, or just thighs or drumsticks if you prefer dark meat) and you can get the rest of the meal ready while it's in the oven. Recipe by Sharon Lebewohl.

Times

  • Prep Time : 15 min
  • Cook Time : 45 min
  • Ready Time : 1 hour

Servings

12 s

Ingredients

  • 24 chicken drumsticks
  • 1 medim onion, chopped
  • 2/3 c. non-flavored oil
  • 1/4 c. chopped garlic
  • 1/4 c. soy sauce
  • 1-3 drops hot pepper sauce (to taste)
  • 5 cups breadcrumbs
  • 1/2 cup Dijon mustard
  • 1/4 cup Dry white wine

Directions

Preparation

1 Whisk onion, oil, garlic, soy sauce and hot pepper sauce in a medium bowl to blend. Divide drumsticks between 2 large resealable plastic bags. Divide the onion mixture between the 2 bags. Seal bags; turn to coat with marinade. Refrigerate for a minimum of 3 hours. Overnight is preferable.
2 Preheat oven to 350. Line 2 baking sheets with aluminum foil. Brush with oil.
3 Remove chicken from marinade and brush off any onion or garlic that adheres to it. Place drumsticks in a large bowl. Whisk mustard and wine in a 2nd bowl. Place breadcrumbs in a third bowl. Drizzle wine and mustard mixture over chicken. Toss well to coat. Sprinkle chicken with salt and pepper. Turn
4 Bake for 45 minutes. Turn oven to 400 and cook an additional 10 minutes, or until chicken is cooked through and evenly browned.

Special instructions

This is an amazing crispy-on-the-outside, juicy-on-the-inside way to prepare chicken. Best of all, it works with any cut (try: chicken cut in eighths, or just thighs or drumsticks if you prefer dark meat) and you can get the rest of the meal ready while it’s in the oven.
Recipe by Sharon Lebewohl.

Source:

Sharon Lebewohl, via Grow and Behold Foods

About Grow and Behold

avatar

Anna is a farmer and Jewish educator.  She is the co-owner of Grow and Behold, a kosher pastured meat company she founded with her husband, Naftali Hanau. Anna is also the Associate Director of Food Programs at Hazon, and is the co-author of Food For Thought: Hazon’s Sourcebook on Jews, Food and Contemporary Life. Anna was the Farm Manager at Adamah for two years and was named one of the “Top 40 farmers under 40” by the Mother Nature Network. Anna keeps 18 chickens (for eggs!) in her backyard in Brooklyn.

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