Monday, November 4, 2013

White Deviled Chicken


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This dish is from Virginia and is of English origin. I found the recipe in Nika Hazelton's American Home Cooking. This out of print cookbook is a selection of recipes from all regions of the United States. I would never part with my copy.

Ms. Hazelton was an expatriate from England who married an American. She was a prolific cookbook author. She died in 1994. This cookbook of hers is not just an exercise in ego. Every recipe works.

DEVILed Chicken

Here are the Ingredients - To Devil Four Servings:

3 cups 1/2 inch cooked chicken pieces, white meat only
1 1/2 cups heavy cream
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1/4 teaspoon Tabasco or to taste
salt
freshly ground pepper
hot buttered toast

Place the chicken in a generously buttered 1 1/2 quart baking dish, the dish should not be too deep. Whip the cream until stiff. Stir in the Worcestershire sauce, dry mustard, Tabasco, and a little salt and pepper. Spoon mixture over the chicken. Cook in a preheated hot oven (400 degrees) for ten minutes. Serve immediately on hot plates, with hot buttered toast.

Do this dish for company. So elegant. More than worth the trouble to whip the cream. It is divine. Even though it is also Deviled.

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