Easy Winter Recipes: Crusty Deviled Chicken


| February/March 1996



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Warmth and aroma rise from this table laden with Crusty Deviled Chicken, Wild Rice Pilaf, and Herb-Roasted Garlic.

Serves 6

From gardeners/chefs Madalene Hill and Gwen Barclay of Round Top, Texas, comes this recipe. The herb-flecked marinade and crispy coating give mundane chicken a flavor boost. Try it another time with game hens.

Marinade

1/3 cup dijon mustard
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons worcestershire sauce
2 cloves garlic, peeled and cut into several pieces
1 1/2 teaspoons dried sweet marjoram, crumbled
1 teaspoon dried sage, crumbled
1/2 teaspoon fennel seed, crushed
1 teaspoon paprika
Dash of ground cayenne pepper
1/8 teaspoon freshly ground black pepper
1/2 teaspoon salt
6 chicken leg or breast quarters, skin and excess fat removed

Crumb Coating

2 cups coarse dry bread crumbs
2 tablespoons dried parsley
2 tablespoons dried chives
3/4 teaspoon paprika
1/4 teaspoon salt
1/2 cup grated parmesan cheese
Chopped fresh parsley for garnish





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