HungryForever

POULETS GRILLÉS À LA DIABLE [Chicken Broiled with Mustard, Herbs, and Bread Crumbs]

Here is a fine method for broiled chicken which is good either hot or cold. The chicken is partially cooked under the broiler, then smeared with mustard and herbs, rolled in fresh bread crumbs, and returned to the broiler to brown and finish cooking. A practical attribute is that it can be almost entirely cooked ahead of time, set aside or refrigerated, and then finished off in the oven. With the mustard dip, a sauce is not a necessity. But if you want one, serve melted butter mixed with lemon juice and minced herbs, or sauce diable (herbal brown sauce with shallots and wine). Baked, whole tomatoes and green beans would go well with it, and a chilled rosé wine.

Servings

Ingredients

Two ready-to-cook2½-lb. broilers, halved or quartered
A saucepan containing 6 Tb melted butter and 2 Tb oil
A pastry brush
A broiling pan minus rack
Salt
6 Tb prepared mustard of the strong Dijon type
3 Tb finely minced shallots or green onions
tsp ½thymebasil, or tarragon
tsp ⅛pepper Pinch of cayenne pepper
4cups freshwhite crumbs from homemade-type of bread (make the crumbs in an electric blender, 3 or 4 slices of bread at a time)
A broiling pan with rack
The rest of the basting fat

Instructions

Dry the chicken thoroughly, paint it with butter and oil, and arrange it skin-side down in the bottom of the broiling pan. Place it so that the surface of the chicken is 5 to 6 inches from the hot broiling element and broil 10 minutes on each side, basting every 5 minutes. The chicken should be very lightly browned. Salt it lightly.
Blend the mustard with the shallots or onions, herbs, and seasonings in a bowl. Drop by drop, beat in half the basting fat to make a mayonnaiselike cream. Reserve the rest of the basting fat for later. Paint the chicken pieces with the mustard mixture.
Pour the crumbs into a big plate, then roll the chicken in the crumbs, patting them on so they will adhere.
Arrange the chicken pieces skin-side down on the rack in the broiling pan and dribble half the remaining basting fat over them. Brown slowly for 10 minutes under a moderately hot broiler. Turn, baste with the last of the fat, and brown 10 minutes more on the other side. The chicken is done when the thickest part of the drumstick is tender, and, when the meat is pricked with a fork, the juices run clear yellow.
Transfer to a hot platter and serve.
(*) AHEAD-OF-TIME NOTES
If you wish to do most of the cooking in advance, brown the crumbed chicken under the broiler for 5 minutes only on each side. It then may be finished off several hours later, placed in a preheated 350-degree oven for 20 to 30 minutes. Do not allow it to overcook.