French Devil Chicken, or Poulet à la Diable, is a refined French dish that substitutes chili heat for the tangy, bold spice of Dijon mustard.

This sophisticated take on a “spicy” chicken dish showcases the French love for flavor-packed simplicity, combining mustard with cream, wine, and aromatics to create a savory delight.

Whether you’re craving comfort food or looking to impress with a unique recipe, this dish offers an easy yet elegant way to transform simple poultry into a gourmet experience.

The Origins of Poulet à la Diable

In French culinary tradition, anything labeled “à la Diable” refers to dishes featuring a mustard or pepper coating, sometimes followed by breadcrumbs for added texture. The term “diable” (devil) is a playful nod to the spicy and tangy flavor profiles that awaken your taste buds. While this isn’t a dish to set your mouth on fire, its piquancy from mustard and other seasonings ensures a memorable dining experience.

This dish is particularly popular in Normandy, a region famous for its creamy, rich recipes. Here, mustard—often paired with cream, wine, and shallots—plays a starring role, delivering a balance of sharpness and smoothness that’s uniquely French.

Why Mustard?

Mustard, especially the Dijon variety, is a quintessential ingredient in French cooking. Known as the “spiciest condiment in the French kitchen,” mustard provides the signature tang and kick that defines this dish. Combined with cream, white wine, and aromatics, mustard transforms simple poultry into a savory, indulgent centerpiece.

Recipe: Traditional Poulet à la Diable (Inspired by Dorie Greenspan)

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Ingredients

2 whole chicken breasts sliced in half, or 4 thighs/drumsticks (skin removed)
1 Tbsp butter
1 Tbsp olive oil
1 large shallot finely diced
1 garlic clove minced
1/3 cup dry white wine
1/2 cup heavy cream
3 Tbsp Dijon mustard extra strong preferred
1 tsp Worcestershire sauce
A pinch of nutmeg
Optional: Shredded Gruyère for garnish

Instructions

Preheat oven to 200°F.
Heat butter and olive oil in a skillet over medium heat. Brown the chicken on both sides (about 5 minutes per side). Transfer to a warm oven.
In the same skillet, sauté shallots and garlic until soft. Add wine, deglaze the pan, and let it bubble.
Stir in cream, mustard, Worcestershire sauce, and nutmeg. Simmer until the sauce thickens.
Serve chicken topped with sauce, optionally sprinkled with Gruyère. Pair with boiled potatoes, rice, or vegetables.

Perfect Pairings

To complete your French Devil Chicken experience, consider these side dishes:

Caramelized Brussels Sprouts: Their sweet, nutty flavor complements the tangy mustard sauce.
Pickled Beet Salad: Adds a refreshing, acidic contrast.
Gougères: Light, cheesy choux pastries make for an indulgent pairing.

A Dish Worth Exploring

Whether you prefer the creamy, saucy elegance of Poulet à la Diable or the crunchy, bold flavors of mustard-coated chicken thighs, this dish offers a versatile and delicious way to elevate chicken. As Dorie Greenspan suggests in her cookbook Around My French Table, the devilish allure of mustard is a testament to French culinary creativity.

So, the next time you’re craving a meal that’s both comforting and full of character, let “French Devil Chicken” bring a little culinary magic to your table.