Wednesday, August 15, 2012

The Eternal Question


"So, what do you want for dinner?" I asked.
"Whatever, " he replied,
"We had that yesterday," I said. "Really, what sounds good to you?"
"How about that chicken you used to make -- the one with mustard and crumbs on it?"  

I pulled Julia Child's Mastering the Art of French Cooking  off the shelf and it opened at the  very page- Poulet Grille a la Diable. I first made this delectable entree over forty years ago for friends with whom I had an enjoyable cookery competition and the stains on the page attest to how many times I've made it since. I always serve it, as Julia suggests, with young green beans and a broiled tomato. But I believe this is the first time that not only the beans and tomato are home grown but the chicken is as well.

A perfect accompaniment is this salad I first saw over at Sam's MY CAROLINA KITCHEN. Cut up cherries over greens, topped with pistachios, blue cheese (Sam uses goat cheese which I prefer but didn't have on hand) and a delicate vinaigrette. (The original recipe is 

 

Poulet Grille a la Diable

Ingredients

  • 1 whole chicken, cut in quarters
  • 6 tbsp butter, melted
  • 2 tbsp oliveoil
  • 6 tbsp dijon mustard
  • 3 tbsp minced shallots or green onions
  • 1/2 tsp thyme, basil, oregano, or tarragon
  • large pinch of pepper
  • pinch of cayenne pepper
  • 4 cups fresh bread crumbs

Preparation

  1. Dry chicken pieces and brush with combined oil and butter.

  2. Place skin side down in broiling pan, about 6 inches from element. Broil 10 minutes on each side, basting often.

  3. Lightly salt chicken. Blend mustard, shallots, herbs and spices together. Beat in 1/2 of the basting fat, one drop at a time, to make a mayonnaise-like cream. Brush chicken pieces with this mixture.

  4. Roll chicken into bread crumbs, patting them to adhere.

  5. Place rack into broiling pan. Put chicken onto rack, skin side down. Dribble basting fat over pieces. Brown slowly under moderate broiler for about 10 minutes. Turn chicken over and baste. Brown 10 minutes more. (If it's browning too fast or you're not sure the chicken is done, put into a 350 oven till done.)


I wish I'd taken the time to straighten the knife and fork and make a better photo but, as I've said before, it's a sin to let a hot meal get cold ...
 
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21 comments:

Ms. A said...

You can cook for me, anytime. My cooking is only edible, yours looks delicious!

Martin said...

Yum!

June said...

Oh, that looks so healthy and luscious! The SALAD sounds to absolutely die for!

Brian Miller said...

huh never had a mustard base chicken like that before...sounds really good though...may be giving it a try very soon...

Wayfarin' Stranger said...

Love the conversation at the start; we have variations on the same one every evening.

Barbara Rogers said...

Great way to celebrate her 100th... maybe this Remix of Julia on YouTube will come through here. http://www.youtube.com/watch?v=80ZrUI7RNfI&feature=share

GrandmaK said...

Looks wonderful!! At least you got a suggestion. I usually have to offer the suggestions and he just say, "That'll be fine." So I'm right back where I started!!! Have a grand day!!! Cathy

Deanna said...

Oh my word that looks delicious! Thanks for the recipes.

Kath said...

Oh, Boy! I think those are calories sooo well worth budgeting for.

Suz said...

oh my...and I have chicken thawed..thanks for the great recipe..

Star said...

Looks wonderful Vicki. I love the salads you all make over there! Much more adventurous than ours here, but we're catching on fast and with global warming, we might just be eating more salads here in the future.

Vagabonde said...

I am impressed Vicki! I wanted to write a post about Julia Child today as it would have been her 100th birthday but did not - and you did. I used to watch her show, the original show, when I lived in San Francisco and made many of her recipes - I have several of her cookbooks and was recently given “When Julia Child and Paul Child joined the OSS” about her role as a spy, but have not read it yet. This chicken sounds very good – the salad too – Sam in North Carolina is a great gourmet cook. Beautiful appetizing pictures!

Mel said...

Yum Indeed! Your dinner looks perfect, I'm trying to imagine how wonderful all that farm fresh food must taste. The salad, oh my. I've been on a grapes, strawberries, cashews and spinach salad with cherry vinaigrette tangent this summer, and since I have all the ingredients for yours, I'm going to mix it up a little! Bon Appetit!

Darla said...

Sounds yummy, even to a vegetarian. :-) I'm intrigued by the salad, though...I've never tried cherries and pistachios on a salad...but gonna now! LOL Thanks!

Vicki Lane said...

What serendipity! I hadn't realized that today would have been Julia Child's 100th birthday. Bon appetit, you all!

Sam @ My Carolina Kitchen said...

I wanted to write about Julia's birthday today but did not and I'm so glad you did. Her books were my bible. Poulet a la Diable is one of my favorites, but I love anything with mustard. And I'm thrilled you liked my salad.

I too enjoyed the conversation at the beginning of your post. I imagine lots of couples have that exact conversation.
Sam

Vicki Lane said...

Sam -- This is the 4th time I've made the salad since you posted it. We had visiting cousins and I made it for them and they demanded an encore. I like it best with goat cheese but gorgonzola works too.

Pure serendipity -- I hadn't known it was Julia's birthday -- but how happy I am to honor her. I watched her show back in the Sixties when we were first married and I worked my way through as much of MASTERING as I could afford one year when John was a grad student at U of Iowa.

JJ Roa Rodriguez said...

do u do delivery Miss Vicki... want some delicious dinner here... hehehe... thanks for sharing!

JJRod'z

Thérèse said...

Mustard and shallots sounds great! I'll try this next time chicken is on the menu. A nice way to celebrate Julia Child!

Tipper said...

Looks yummy! And it might even please my 2 picky eaters :)

Frances said...

What a delicious summertime meal. Yes, let's all remember Julia Child on her 100th birthday. I her original book too, and have used her recipes and values her technique lessons over and over again since the 1960's.

Sam's salad looks like a combination I will want to try, just to find out how all those intriguing flavors meet.

xo