I borrowed Dorie Greenspan’s cookbook “Around My French Table” from the library a few months ago, have renewed it twice. The thought of giving it back makes me want to cry. I have hinted to my husband that this book is all I want for Christmas.
Update: I received this book as a present since the original post and I’m loving the recipes I have discovered in it.
This particular entree I have made at least 5 times already. It is easy, quick, perfect meal for a weeknight, and above all DELICIOUS. The sauce is of the “lick-your-plate-clean” variety.
Tip: Don’t let the heavy cream cook for too long or the sauce will get too thick.
Chicken Diable
Poulet à la diable is a French dish that typically features chicken coated with a spicy mixture of mustard and hot pepper, then covered in breadcrumbs before being baked. This is from Dorie Greenspan's Around My French Table.
Ingredients
Instructions
- Heat oil and butter in a large skillet over medium-high heat.
- Season the chicken with salt and pepper, cook for about 4 minutes on each side, flipping once. When both sides are lightly browned, remove from skillet and keep warm (I like to put them on a plate and let them sit in the microwave, you can also put them on a plate covered in foil, or keep them warming in the oven at 200F).
- Lower heat to medium on the skillet and add the shallots and garlic, cook for about 2 minutes until soft. Add a bit more butter, if the pan is dry.
- Add the wine and deglaze your pan. Stir and scrape up any bits with a wooden spoon.
- Once the wine boils, add the heavy cream.
- Once the heavy cream starts to bubble, stir in 2 tablespoons of mustard and the Worcestershire sauce.
- Turn of heat and taste. Adjust the sauce with pepper, the other tablespoon of mustard or Worcestershire sauce to your liking.
- Spoon over the chicken and serve.
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