Brown Devilled Chicken
Submitted by dmmdcm
Chicken legs slathered in a punchy glaze of dry mustard, curry powder, Worcestershire sauce, and brown pickle, then baked until bronzed and sticky. A proper British classic with just 8 ingredients.
YIELD
4 servingsPREP
10 minCOOK
60 minREADY
70 minDevilled chicken is one of those old-school British dishes that deserves a serious comeback.
The “devilling” is a thick paste of dry mustard, curry powder, Worcestershire sauce, brown pickle, and a touch of sugar, all bound with melted margarine and flour.
Smear it over chicken legs, pop them in the oven, and an hour later you’ve got burnished, tangy, mustardy chicken with a crust that’s half glaze and half bark.
It’s the kind of recipe your nan had scribbled on a card in a kitchen drawer, and it’s still brilliant.
Kitchen Tips
- Branston pickle is the classic choice for “brown pickle” here. Its chunky, tangy sweetness is what gives the glaze its character.
- Turn the chicken once halfway through baking so both sides get that sticky, caramelized coating.
- Serve with roast potatoes and steamed greens for a traditional Sunday supper.
Ingredients
Directions
Set oven to 375℉ (190℃).
Place the chicken joints in an oven proof dish.
Mix together the remaining ingredients and spread over the chicken.
Bake for 1 hour, turning once, until cooked.
Garnish with lemon slices and serve hot with vegetables.
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