8 Reviews of Deviled Chicken

From: Bobtail

On Mar 12, 2006

This was so good! I used chicken tenders instead of chicken pieces and the chicken was so moist and tender! This did decrease the cooking time considerably. The sauce was delicious and DH went back 3 times for more sauce! LOL! Other than adding some garlic to the sauce, I prepared it as directed by the recipe. I think that using the chicken pieces instead of the tenders would probably produce more dripping and give the sauce a deeper, richer flavor. However we thought it was delicious using the tenders! Thanks ElaineAnn!

From: TheDaintyDragonfly

On Apr 4, 2006

I really enjoyed this meal. It reminded me of a similar dish my Mother used to make. I think she had onion slices in hers. I changed one thing. I browned the chicken and cooked the sauce as you stated. Then I put all the chicken in a crock pot and covered it with the sauce. Cooked on low for 5 hours. The chicken just fell off the bone and was as moist as moist can get. I can see using the chicken in burritos, tacos or even just slapping it on a good kaiser roll. Just wonderful! Thanks for sharing!!!

From: BLUE ROSE

On Nov 3, 2006

Thanks to Zaar 1st Annual Holiday Tag Game I chose to make this dish for a get together. This dish was so easy to make. Everybody thought I spent hours on making this dish because it came out so good. I chose to cut the chicken in small picies. Changed nothing but did double the sauce. This dish I will be making again.

From: SusieQusie

On Mar 20, 2007

I used bone-in chicken breasts and they were very moist and tender without being rubbery as sometimes happens when I braise chicken. The sauce had a distinct mustard smell and flavor (hence the name Deviled) It was tasty but my crew thought it needed something else - garlic or onions maybe? Thanks for sharing your recipe!

From: TeresaS

On Dec 10, 2006

I selected this dish based on the reviews on how moist the chicken came out. I wanted a new and different dish to make with PHEASANT. DH is a pheasant hunter and I have lots. The pheasant came out moist and tender but also delicious! I doubled the sauce to serve over mashed potatoes. I am putting this in my Pheasant cookbook! I will be making this again. What a great tasting dish. Thanks ElaineAnn for posting.

From: LUVMY2BOYS

On Jan 21, 2008

I made this for my husband tonight & it turned out really good! I used a large chicken breast & made half the sauce so he'd have plenty for the rice, too! I used cider vinegar & used a little less flour. It was easy & flavorful. Am glad to have another recipe to add to his rotation! Thank u for sharing.

From: trisha0512

On Feb 14, 2007

From: Chef-Boy-I-Be Illinois

On Apr 16, 2008

We eat a lot of chicken, so always on the lookout for tasty new ways to prepare. I thickened the sauce at the end with cornstarch mixed with equal amount of water. Served over brown rice. Both of us loved the sauce!!