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.
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
Chateau Minuty Cotes-de-Provence Rose, Provence, France
Château du Hureau Saumur–Champigny, Loire Valley, France
Chateau Bellegrave Pomerol, France