Well, I guess this is the month of ghosts & and; goblins, and "deviled chicken" might be an appropriate dish to serve. I like to use chicken legs & and thighs which have a bit more fat and flavor. Pan fry these in a large skillet with a touch of oil. Remove when browned. Then add diced onions and saute...add a bit of minced garlic, if you like. Sweat some chopped celery and carrots. Add some Dijon mustard, Worcheshire sauce and a bit of Tabasco along with a cup or two of chicken stock. Scrape up browned bits. Place the chicken back into the pan along with drippings. Cook another 10 minutes or so until chicken registers 160 F. At this point, the sauce should have thickened up a bit.
Serve with egg noodles or a basmati rice.
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