Deviled Bloody Mary Chicken
This delicious, bracing sauce has a nice, slow heat that will spice up your everyday chicken!
Deviled Bloody Mary Chicken
1 3-4 lb. chicken, disjointed
3 tbl prepared yellow mustard
3 tbl catsup
1 tsp Worcestershire sauce
1 tsp balsamic vinegar
1/2 tsp brown sugar
1/2 cup bloody mary mix
1/2 cup hot water
1/4 tsp cayenne pepper
1/4 tsp Morton Hot Salt
1/4 tsp onion powder
1/4 celery salt
Garlic powder
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried rosemary
2 Bay leaves
Coarse salt
Freshly ground black pepper
Olive oil
Preheat oven to 325. Season chicken with salt, pepper and garlic powder. In a large cup or bowl, combine next ten ingredients, stirring to combine. Set aside. In a cast iron dutch oven (or other large vessel with tight-fitting led) over medium heat, brown chicken pieces evenly in olive oil. Add bay leaves and bloody mary mixture. Sprinkle herbs over chicken. Cover tightly and bake for 30-45 minutes, uncovering once to baste chicken with sauce. Remove chicken to platter. Defat sauce and serve with chicken. Great with rice or pasta.
