Brown Devilled Chicken
Yield
4 servingsPrep
10 minCook
60 minReady
70 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken legs
joints |
*
|
| 2 | ounces |
margarine
melted |
|
| 2 | teaspoons |
dry mustard
|
|
| 1 | teaspoon |
curry powder
|
|
| 1 | teaspoon |
sugar, superfine
|
|
| 1 | tablespoon |
all-purpose flour
plain |
|
| 1 | tablespoon |
pickles, sweet
brown |
* |
| 1 | tablespoon |
worcestershire sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken legs
joints |
*
|
| 57.8 | ml/g |
margarine
melted |
|
| 1E+1 | ml |
dry mustard
|
|
| 5 | ml |
curry powder
|
|
| 5 | ml |
sugar, superfine
|
|
| 15 | ml |
all-purpose flour
plain |
|
| 15 | ml |
pickles, sweet
brown |
* |
| 15 | ml |
worcestershire sauce
|
|
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.
