Devilled chicken legs

Devilled poultry legs have traditionally been served to gentlemen for breakfast or supper.  It is a tasty dish.

Preparation Time: 10 Mins

Cooking Time: 3 Mins

Total Time: 15 Mins

Ingredients

For 4 servings…

1 tsp               Mustard  - powder    

½ tsp              Curry powder          

½ tsp              Paprika      

2 tsp               Mustard  - Dijon       

80 gms            Butter  - softened     

2                    Chicken thighs         

2                    Chicken drum sticks   

                     Flour        

1 pinch            Pepper  - freshly ground, black  

1 tsp               Salt          

1 pinch            Cayenne    

To serve

4 strips            Toast  - hot, buttered

Method

Put the mustard powder, curry powder and paprika into a saucepan.  Mix together, add French mustard and work into a paste.  Add most of the softened butter and work until smooth again.

Make slits down the lengths of the joints to be devilled and work a little of the paste into each.  Spread the cut, skinless sides, with a little more paste.  Dust the joints with flour, salt, black pepper and cayenne.  Place them in a grill and pour or brush a little melted butter over each.

Grill for 3 minutes, turning over, so that all sides are grilled.  Baste with more butter or with drips from the pan 2 or 3 times.

Serve at once and very hot, each joint on a strip of buttered toast.  A green salad is a good accompaniment.

Variations

In place of chicken legs, turkey, goose or duck legs can be used.

Wine recommendations

An aromatic white with or a dry red wine.

Conventional

     Beaujolais Villages

Interesting

     Chinon blanc

     Riesling

Adventurous

     Ale

     Gewurztraminer