Deviled Chicken Legs – a delicious recipe with chicken, salt, butter, mustard, white wine, cayenne. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat broiler.
2
Make a cut at the joint of each chicken leg quarter about 1/2 through to speed up cooking. Season pieces with salt and pepper. Place the butter in a shallow baking dish large enough to hold the chicken pieces in a single layer. Melt under the broiler, then remove from the oven. Place chicken in pan and turn to coat all pieces with the melted butter.
3
Arrange chicken skin side up. Cook under broiler about 7 minutes on each side. Baste the chicken with the butter.
4
Combine the mustard, 1 tablespoon wine, and cayenne. Brush over chicken and sprinkle 1 tablespoon bread crumbs over chicken. Reduce heat to 450 degrees F. Bake chicken 10 minutes.
5
Turn chicken and baste with remaining mustard mixture and sprinkle with remaining bread crumbs. Bake another 15 minutes. Remove chicken pieces to a serving platter. Add remaining wine to pan and stir to loosen any particles stuck to the bottom. Add parsley and spoon sauce over chicken.
393
kcal
Calories
17
g
Fat
23
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 chicken leg quarters (about 3 pounds), salt & freshly ground black pepper, 4 tablespoons butter, 2 tablespoons Dijon mustard, and more.
Yes, Deviled Chicken Legs falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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