Neely's Deviled Chicken

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 3 1/2 lbs boneless skinless chicken thighs, washed and dried
• kosher salt & freshly ground black pepper
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 2 tablespoons vegetable oil
• 1 cup wine
• 1/2 cup chicken stock
• 1 tablespoon orange zest
• 1 orange, juiced
• 2 teaspoons red pepper flakes
• 2 tablespoons hot sauce
• 2 tablespoons dijon mustard
• 1 cup pitted prunes

Recipe

• 1 season the chicken with salt and pepper.
• 2 add the flour to a pie plate and season with salt and pepper, paprika, and cayenne, whisking to incorporate. dredge the chicken through the flour, shaking off the excess.
• 3 heat a large skillet with the vegetable oil over medium-high heat.
• 4 add the chicken skin side (meaty side) down and sear until golden brown and crisp, about 3 minutes.
• 5 flip and continue cooking the other side for 3 more minutes. remove to a platter and set aside.
• 6 add the wine to the skillet and scrape the browned bits from the bottom of the pan.
• 7 add the chicken stock, orange juice and zest and the hot sauce.
• 8 add the red pepper flakes and whisk in the hot sauce and mustard.
• 9 bring to a simmer and add the chicken and the juices that are left in the platter.
• 10 top with the prunes.
• 11 reduce the heat to low and cover tightly with a lid. let the chicken braise for 40 minutes.
• 12 uncover the chicken and remove to a serving platter.
• 13 turn the heat to high and let the sauce reduce for 2 to 3 minutes.
• 14 once thickened, taste for seasoning, and pour the sauce and prunes over the chicken. serve immediately.