Chicken Diable – all parts considered

French Friday’s with Dorie

Chicken Diable

Chicken Diable

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.

Chicken Parts Diable

Chicken Parts Diable

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:

  1. Preheat the oven to 200 degrees and center a rack.
  2. Trim chicken of loose skin and pat dry with paper towels.
  3. Put a large skillet or enameled dutch oven over medium to medium-high heat and add oil.
  4. When oil is hot put the chicken pieces into the pan.
  5. Don’t overcrowd so if there is not enough room, do this in batches.
  6. Cook the chicken until it is nicely browned on all sides and the chicken is cooked through.
  7. Pieces will get done at different times so be watchful.
  8. Drizzle more oil if needed to keep the pan moist.
  9. 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.
  10. When all the chicken is done and in the warm oven you can start the sauce.
  11. Lower the heat to medium and toss the shallot and garlic into the pan and stir to keep moving with a wooden spoon.
  12. Season lightly with salt and pepper.
  13. Cook until soft, 2 minutes.
  14. 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.
  15. After the vermouth has bubbled up a bit, pour in the half and half then the Worcestershire and mustard.
  16. Whisk to combine until thickened.
  17. Taste and adjust seasonings.
  18. Remove chicken from oven and mix in any collected juices.
  19. Spoon sauce over chicken and garnish with chopped parsley.

About Trevor Kensey

To be truthful, I don't know what “Sis. Boom. [blog!]" means either. The name implies something explosive just happened I suppose I would like it if each post would make made a small 'boom' in your day or at least a fizzle. Even though a recipe is included with every post I have a hard time calling this a "food blog" or even myself a "food blogger".

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  1. Delicious! I’m glad you used grainy mustard, as I did the same.

  2. I think that we will make this again and again. I will try grainy next time.

  3. This was a hit for us, too, though I had to do a little dancing around the Worcestershire to accommodate Mr. Gluten-Free. Your photo is lovely – I bet that dish empties quickly on a buffet table.

  4. I did this with grainy and smooth Dijon and it was definitely better with the grains!

  5. I’m with you. I don’t even know if I have any ketchup in the house, if it showed up in a recipe, I would have to check. But there are always at least two or three different kinds of mustard sitting in my fridge.

  6. Alas, we are a divided house – team Mustard and team Mayo. But since I do all the cooking and am on team Mustard, I get to call the shots and grainy mustard has a solid footing in our eating (unless I am making tomato sauce – haven’t quite figured out how to make THAT one work).

  7. Glad to know that I can remain a member of your tribe, Trevor, because I love moutarde de Dijon and it’s always hangin’ in my fridge also. Never had it as a child. Never heard of Chicken Diable either. Your beautiful photograph makes your chicken look ever the more tasty. It was a good week for cooking Dorie. You were the subject of much discussion last night over dinner with the Lesters. Although I didn’t realize where in Callie you lived, Susan felt she could not prevail upon you to cross town in the Friday after-work traffic to break bread with us. Too much traffic and driving town. However, we are going to pester you to get yourself up to Seattle for the IFBC. Just warning you. Nice Post this week.

  8. I think the closest I’ve come to cooking chicken with mustard is slathering the mustard on a sandwich…for sure my mom never cooked this flavor of chicken. Lucky you. But now I have it in the “keeper file” and will enjoy mustard chicken from now on. Great post.

  9. I would completely shun anyone who doesn’t like Dijon. Really. And the name of this makes sense to me – after all, the devil character is always more interesting than the god character, right? Hmmm, “group feed” … that sounds fun.

  10. We mock mayo in my house and an entire condiment shelf is dedicated to mustard in my pantry… need I say more.
    You are so fortunate Trevor to have grown up eating this dish… I can see how this would taste good even if it sat out at a party for a while… will note this and how much nicer the grainy mustard makes the presentation.

  11. I agree, mustard is the star of this dish. I used smooth. The next time, I must use grainy mustard. Great photo. Hope you have a nice weekend.

  12. Of course, we were talking about you! We wished we weren’t separated by LA rush hour traffic on a Friday evening so you could have joined us! Will you be able to go to the IFBC in Seattle in Sept? Dorie is the keynote speaker – we can have a Dorista rally!

    We really enjoyed this chicken, too. And do think this sauce would be great on all kinds of meat & fish. Definitely a keeper – just like you! xoxo

  13. Chez Boom. Love it.And I love mustard. When very young one of my first creations was a “mustard sandwich”. Mustard on rye bread.Of course I ate it but it was a true testament of love when my family would it them too. But this week’s Trader Joe’s mustard still has my sinuses begging for mercy. Thankfully the Worcestershire cut the damage. I will look forward to revisiting and thanks to your suggestion, not fear this when a crowd is involved.

  14. Trevor, lovely, very lovely picture of the Chicken Parts Diable. And, of course, I could not agree with you more on that “mustard issuse” – your mother sounds like she was quite a talented cook too – when I grew up, I was convinced that my mum was the best cook ever and now she does not cook at all anymore and I keep thinking back and trying to remember the tastes of my childhood.
    Delightful post, Trevor! Have a great weekend!

  15. What a great dish! And interesting, is it not, how different cultures view “hot and spicy?” To someee this dish would seem absolutely tame.

    I too love Meaux mustard, that good and grainy delight. With its texture, taste and visual appeal, it is one of my favorite ingredients. Not real Italian, but, hey,one must be flexible. The addition of vermouth is indeed a masterstroke. Compliments on this Friday series. I love it

  16. The hubby douses everything but eggs with ketchup, but I’m definitely a mustard gal. This is definitely a perfect company dish! Now I want to try it with chicken and pork.

    PS…thanks for your thoughtful message. xo

  17. Trevor, are there really people out there who are not fans of good quality French Dijon mustard? That makes me sad. They just don’t know what they’re missing. I adored this recipe! I’m glad to see someone cooking this with chicken parts rather than boneless as that’s the way I would usually cook chicken. Can’t wait to make this one again.

  18. Wish I would have read your blog before I planned and shopped for my dinner guests tonight. Looks great!

  19. I only have positive things to say about this dish, and maybe the most important one is that it certainly taught me to appreciate how good Dijon mustard can be. I wasn’t entirely convinced before this, but now I have seen the error of my ways. I can’t wait to make this again. Delicious!

  20. I loved this dish too, although it is not something I grew up with. Our family was strictly meat and 3 veg, no sauce – so I am having fun now that I cook for myself.

  21. Yum! Can’t wait to make this one – I have a lot of catching up to do!

  22. You really can’t go wrong with good mustard! This sauce is really fabulous. I’ve been eating it on french fries, veggies, and nearly every protein since making this. So tasty! (I had a lot left over!) I bet it was really delicious on chicken parts-more flavorful than breast pieces which I tend to overcook.

  23. I hate mustard!! But in this dish it was sooo good. That sauce…….

  24. This is one of my favorite Dorie recipes. LOVE. LOVE. LOVE. My hubby does not love Dijon…perhaps I should send him packing? Or just horde all the Chicken Diable for myself? Delicious.

  25. I love this recipe! The only thing I did different was I used chicken breast tenders but it worked for me.