Devil's Chicken
Servings: 4 servings
  • 1 Chicken, cut into 8 pieces
  • 4 Tablespoons of Olive Oil
  • Sea Salt and Freshly Ground Pepper
  • ¼ Cup of Mustard
  • ½ Teaspoon of Crushed Red Pepper Flakes
  • ½ - 1 Teaspoon of Chipotle Peppers in Adobo, chopped very fine
  • 2 Tablespoons of Chopped Fresh Herbs: Thyme, oregano, and sage
  • 1 Tablespoon of chopped Fresh Rosemary
  • 1 Cup of White Wine, Vermouth or Chicken Stock
  1. Heat the oven to 450 degrees. Heat a 12” cast iron skillet on the stovetop over medium high heat. Drizzle the chicken with 2 tablespoons olive oil and rub it all over the skin, season with salt and pepper, arrange the chicken in the hot skillet and transfer to the oven. Roast the chicken in the oven for 7 – 10 minutes until the skin begins to brown.
  2. Meanwhile mix the mustard, red pepper, ½ teaspoon f the chipotle and the chopped herbs in a small bowl, taste and season with salt, pepper and the remaining chipotle, if desired. Remove the skillet from the over and slather the chicken skin with the mustard mixture, drizzle with the remaining 2 Tablespoons of the olive oil and gently pour the white wine into the pan, without disturbing the crust on the chicken. Reduce the oven temperature to 400 degrees and return the pan to the oven for 10-12 minutes until the chicken is done and the coating is a crispy brown. Remove the pan form the oven, let cool for 10 minutes. Spoon the sauce over the chicken serve directly from the cast iron skillet, if desired.
  3. This is fantastic with some crusty bread to sop up the sauce.
Recipe by Monica's Table at