"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
- 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
- Dry chicken pieces and brush with combined oil and butter.
- Place skin side down in broiling pan, about 6 inches from element. Broil 10 minutes on each side, basting often.
- 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.
- Roll chicken into bread crumbs, patting them to adhere.
- 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 ...