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french devil chicken

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.