I understand this traditional Bistro recipe Poulet à la Diable is scheduled to appear at a McDonald’s near you. So brush-up on your Spanish and look for it up on the big board!! Something this exciting brings out the grease in me. At last a recognizable meal and so close to home. I jest of course but, jest a bit. That being said, it’s entirely possible that someone without a brain somewhere in fast-food land will think this would make another great menu item from south of the border and greatly compliment their health-hazard salad presented “a table” encased in a plastic, a.k.a sneeze-guard box. How to ruin a fine dish, the way only we seem to be able to do it. Voila. It had to be said!
4th of July Poulet à la Diable
Grilled Chicken with Mustard and Red Pepper Served with Sauteed Garlic Potatoes -Perfect for that 4th of July picnic celebration. Let’s not forget the Marquis de Lafayette after all!
Ingredients
6 chicken legs, thighs attached
2 tablespoons strong French Dijon mustard
1 tablespoon coarse-grain French Dijon mustard
1/4 teaspoon finely ground dried hot red pepper
2 eggs
1/4 cup heavy cream
1/2 cup breadcrumbs
2 tablespoons minced fresh thyme
3 tablespoons unsalted butter
salt and pepper
Preparation
Preheat the oven to 375°F.
In a small bowl, combine the mustards and red pepper; stir to blend.
Season chicken legs/thighs with salt and pepper.
Place the eggs in a shallow platter, and whisk lightly with a fork to blend; mix in the cream.
Using a pastry brush, brush the mustard mixture all over the chicken legs and thighs. Just pretend you are sealing your basement, so lather it on real good. Dip the chicks in the eggs, coating evenly on all sides.
Mix in thyme with the breadcrumbs and sprinkle over coating as evenly as possible. Place the chicken pieces side by side in a roasting pan. Dot with the butter. Last rites.
Place in the oven and bake for 30 to 35 minutes, basting frequently. I had to add a little white wine as it cooked, seemed to be the only decent thing to do. 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.
Serve hot or cold.
Sauteed Garlic Potatoes
(serves 2 or 4 if you double the recipe. Thats new math)
Ingredients
1 pound potatoes
1 tablespoon canola oil (I used olive oil because I can)
4 large garlic cloves, crushed
Salt and freshly ground black pepper
Preparation
Heat oil in a nonstick skillet over medium-high heat. Cut your boiled potatoes in half and add to the skillet. Toss 2 to 3 minutes or until golden. Add garlic and toss 1 minute. Sprinkle with salt and pepper to taste. Serve when cooked through.
Now about those wines…
This is a good bistro-style dish and a good simple red should suffice but I’ve added a pleasant little rose for your enjoyment. Of course.
Marcel Lapierre Morgon, Beaujolais, France
Chateau Minuty Cotes-de-Provence Rose, Provence, France
Château du Hureau Saumur–Champigny, Loire Valley, France
Domaine Richaud Côtes-du-Rhône Villages Cairanne, Rhone, France
Chateau Bellegrave Pomerol, France