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Devilled chicken thighs with roasted crushed new potatoes and green beans.
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Devilled Chicken Thighs Recipe

Chicken thighs cooked in an old-school British spiced devilled sauce or gravy with English mustard, Worcestershire sauce, brandy and a smidgin of Marmite and cayenne pepper.
Course Main Course
Cuisine British
Keyword devilled chicken, devilled chicken thighs
Prep Time 10 minutes
Cook Time 20 minutes
Marinade Time 30 minutes
Total Time 1 hour
Servings 2 Servings
Calories 763kcal
Author Brian Jones

Ingredients

  • 4 Chicken Thighs Boneless, Skin on
  • 2 tablespoon Worcestershire Sauce
  • 1 tablespoon English Mustard
  • ½ teaspoon Marmite
  • ¼-½ teaspoon Cayenne Pepper
  • ⅛ teaspoon Gravy Browning Optional, this only ads colour
  • 175 ml Chicken Stock ¾ Cup
  • 1 tablespoon Cooking Oil
  • 1 Small-Medium Echalion or Banana Shallot 35g
  • 2 Garlic Cloves
  • 50 ml Brandy 3 tablespoon + 1 teaspoon (Optional)
  • 35 g Cold Butter 2 tablespoon

Instructions

  • Add the Worcestershire sauce, English mustard, Marmite, gravy browning and cayenne pepper to a bowl and whisk to combine.
    Devilled chicken Thighs process shots 1 of 14
  • Add the chicken thighs to the sauce and allow them to marinate for at least 30 minutes; you can leave them for up to 24 hours.
    Devilled chicken Thighs process shots 2 of 14
  • Just before you are ready to cook, cut the shallot in half, peel it, and dice it as finely as possible.
  • Peel the garlic cloves and dice them as finely as you can.
  • Heat a 30cm (12") frying pan over a low heat, add the cooking oil, shallots and diced garlic, then sweat down for 2-3 minutes without colouring the shallots.
    Devilled chicken Thighs process shots 4 of 14
  • Push the shallots and garlic to the side of the pan and turn the heat up to medium-high. Remove the chicken from the marinade, scraping off any excess and add it to the frying pan skin side down. Cook for 5-6 minutes or until it has a nice colour.
    Devilled chicken Thighs process shots 6 of 14
  • Flip the chicken, pour in the brandy, and cook until it has reduced by half.
    Devilled chicken Thighs process shots 8 of 14
  • Mix the chicken stock with the marinade, pour it into the pan, turn the heat down to medium and cook for a further 7-8 minutes or until the chicken has cooked. You are looking for it to reach an internal temperature of 73°C or 165°F.
    Devilled chicken Thighs process shots 11 of 14
  • Remove the chicken from the gravy for a minute or two and whisk the cold butter through the gravy before serving.
    Devilled chicken Thighs process shots 13 of 14
  • Return the chicken and toss it in the sauce to get a nice coating.
    Devilled chicken Thighs process shots 14 of 14

Video

Nutrition

Serving: 1 | Calories: 763kcal | Carbohydrates: 13g | Protein: 37g | Fat: 55g | Saturated Fat: 19g | Polyunsaturated Fat: 35g | Trans Fat: 1g | Cholesterol: 236mg | Sodium: 783mg | Fiber: 1g | Sugar: 6g
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