French Friday’s with Dorie
I know there are some people who are not fans of good quality French Dijon mustard but I don’t really care much to know them let alone feed them. This Chicken Diable is too good for them anyway. OK, sure, that may be a bit harsh so lets just say I wouldn’t jump at the chance to feed them. Besides, anyone who isn’t a mustard person might not be very happy with my culinary hospitality anyway since a good Dijon ends up in quite a lot of what I serve.
So, if you don’t like mustard you had better move along…there’s nothing to see here…just keep moving…
Mustard takes the staring roll in this hearty dish. Over the years this dish has been pretty much a staple of my everyday cooking. If you were ever so inclined to have dined at Chez Boom regularly I am bound to have served this to you at some point or another. This is even more true if you were part of a “group feed” I was responsible for since Chicken Diable is highly scale-able, dead-simple to make and will hold its own when set out on a buffet.
When mom first taught me the ways of this dish she just called it “Mustard Chicken” (or pork, or beef, or whatever) and we favored it because it is one of those dishes that read ‘fancy’ but was made using ingredients usually at the ready in our pantry. You can substitute just about anything here except the mustard, of course. No cream or half and half? Just use milk. Its healthier anyway.
It makes no sense to me how a dish like this that has blessed my life so much over the years has taken on the devilish nickname “diable”. I do know, however, that it was devilishly clever of Dorie Greenspan to add the generous splash of Worcestershire to what would otherwise be a classic mustard cream sauce. A choice that is so devilishly perfect for its pairing here with chicken parts.
Original Recipe found here .
This is what you will need:
- 1 chicken cut into 6 or 8 pieces
- 2 Tablespoons unsalted butter
- 1 medium shallot, finely chopped
- 1 clove garlic, minced or use a garlic press
- 1/3 cup dry (white vermouth)
- 1/2 cup half and half
- 4 Tablespoons grainy Dijon mustard
- 2 teaspoons Worcestershire sauce
- Chopped parsley for garnish
This is how you make it:
- Preheat the oven to 200 degrees and center a rack.
- Trim chicken of loose skin and pat dry with paper towels.
- Put a large skillet or enameled dutch oven over medium to medium-high heat and add oil.
- When oil is hot put the chicken pieces into the pan.
- Don’t overcrowd so if there is not enough room, do this in batches.
- Cook the chicken until it is nicely browned on all sides and the chicken is cooked through.
- Pieces will get done at different times so be watchful.
- Drizzle more oil if needed to keep the pan moist.
- As the chicken gets done remove it to a heatproof casserole or pan with sides and cover with foil and keep in the warm oven.
- When all the chicken is done and in the warm oven you can start the sauce.
- Lower the heat to medium and toss the shallot and garlic into the pan and stir to keep moving with a wooden spoon.
- Season lightly with salt and pepper.
- Cook until soft, 2 minutes.
- Deglaze the pan with the vermouth (you may use white wine as well) and stir around with spoon to pick up the browned bits from the bottom of the pan.
- After the vermouth has bubbled up a bit, pour in the half and half then the Worcestershire and mustard.
- Whisk to combine until thickened.
- Taste and adjust seasonings.
- Remove chicken from oven and mix in any collected juices.
- Spoon sauce over chicken and garnish with chopped parsley.