Poulet Grillé à la Diable
In French cooking, any meat or poultry seasoned with mustard and hot pepper and then coated with breadcrumbs is calledà la diable,since the devil, ordiable,is associated with anything hot and fiery. Cafés and bistros all over Paris offer versions of this classic. I like to make mine with a combination of sharp Dijon and coarse-grain Dijon mustard, and with a good hit of spice, usually what the French callpiments langues d'oiseaux,or bird's-tongue peppers. This is a great picnic dish as well, and I often make it for our lunch when we take the train to Provence. When we eat at home, I serve this chicken with steamed rice or sautéed potatoes and a green salad.
Ingredients
Makes 6 servings
Step 1
1. Preheat the oven to 375°F.
Step 2
2. In a small bowl, combine the mustards and red pepper; stir to blend.
Step 3
3. Place the eggs in a shallow platter, and whisk lightly with a fork to blend.
Step 4
4. Using a pastry brush, brush the mustard mixture all over the chicken legs and thighs. Dip them in the eggs, coating evenly on all sides. Sprinkle with the breadcrumbs, coating as evenly as possible. Place the chicken pieces side by side in a roasting pan. Dot with the butter. Place in the oven and bake for 30 to 35 minutes, basting frequently. The chicken is done when the juices run clear when pierced with a fork. Remove the chicken from the oven and transfer the pieces to a wire rack to help firm up the coating, about 5 minutes.
Step 5
5. Serve hot or cold.
Step 6
This simple dish suggests a simple red, either a Saumur-Champigny or a young Côtes-du-Rhône. I love Michel Richaud's rich reds from the village of Cairanne.
How would you rate Grilled Chicken with Mustard and Red Pepper?
Leave a Review
Reviews (13)
Back to TopGood, basic and easy, but nothing special. Could imagine serving it to kids because it's rather bland. To be fair though, I used boneless chicken thighs, so maybe that was the problem, less rich or something. It was lovely and moist though.
Anonymous
Toronto, ON
4/25/2009
Quick and delicious week night meal.
Anonymous
Calgary
10/21/2008
Okay - put the name aside, it's not grilled, but that makes it easier to make year-round. I've made this chicken several times & consider it a delicious dish to rely on. Our family loves it. It uses ingredients I always have on hand & is simple to make. I have taken to making it with chicken thighs with the skin removed. I generally double the red pepper for more kick or use 1/2 dijon and 1/2 horseradish mustard (depending on what I have on hand). It's a great dish to experiment with. I like to add seasoning to the bread crumbs too. After reading the other reviews, I may try it with boneless chicken breasts next time.
Anonymous
Randolph, NJ
1/15/2006
Uugh??? Where's the grilled part of this dish?
Anonymous
San Francisco
5/11/2004
Zest it up with a tablespoon or 2 of fresh thyme in the mustard mixture. Truly makes this recipe an absolute winner!
Anonymous
San Francisco
1/22/2004
Sorry - thought the flavor was too bland. I suggest trying the Mustard chicken recipe on this site...much more flavorful //m.fonts4kids.com/run/recipe/view?id=1862
Anonymous
Charlotte, NC
10/2/2003
This was ok, but nothing special. The mustard is VERY subtle. Too subtle for my tastes. I used Dijon and grainy hot mustard. It really just tastes like chicken baked with breadcrumbs. I may try some version of this again, since so there are so many raves.
Anonymous
New York City
5/27/2003
These chicken legs were very tasty, however, if you are really a dijon lover, you will find the flavor very subtle. I agree that this recipe would also be excellent in the summer with salads. This dish is a keeper!
Anonymous
Montreal, Quebec
12/7/2002
Wonderful! My husband, teenager & I loved it. I used boneless breasts, and substituted Maille's Provencal mustard for the Dijon, and 1/2 tsp chili paste for the red pepper. Followed the recipe otherwise, incl. cooling for 5 minutes on a rack. True, it wasn't crispy like fried chicken, or really spicy, but it was crispy enough & full of flavour. Served it with Rosemary Orzo & baby bok choy, both from this site. I will serve this again!
Anonymous
Delta, BC, Canada
9/8/2002
I'm looking for a grilled poultry recipe for our Bastille Day BBQ. Just wondering why this is called "Grilled Chicken" when it is baked in the oven. I'm disappointed.
Anonymous
Wheaton, IL
7/10/2002
I love this cookbook,any of her cookbooks are superb. Made this dish, it was alright. Not as crispy as hoped. Made the chix fricasse with two vinegars from this book, WONDERFUL. Even picky kids liked it. Please give any of her books a try - you will not be disappointed.
Janet
RTP area, NC
2/2/2002
I followed the recipe exactly, plus read the tester's tips and found the chicken was not really crispy. I will try it again, but with boneless chicken breasts, as another reviewer recommends. Also, I think this is not a dish for fall, but better for summer, with potato salad and ripe tomatoes, e.g. I cannot imagine eating this with my fingers - too messy.
luxembourg
11/12/2001
I made this dish with a few slight alterations, and it was delish! I used four boneless, skinless breasts. I rubbed them with my favorite speciality mustard, Nunda cracked peppercorn, with a little less red pepper. I really coated the breasts, then dipped in egg quickly, then dredged in fresh breadcrumbs. I baked about the same time, maybe a little less, with a bit more butter. I served it with rosemary roasted potatoes, and asparagus. We enjoyed this very much!
Anonymous
Winter Garden, FL
11/12/2001
