French Friday’s with Dorie
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.