Poulet a la Diable

“A la Diable” means deviled in French, and the devil here is mustard: two kinds of it. Smooth Dijon and coarse-grain mustard combine forces in this quick pan sauce, giving the chicken a sharp, peppery kick that cream softens into something silky and rich.

The technique is pure French home cooking. Brown the chicken in butter and oil for color and fond (those brown bits on the bottom of the pan). Deglaze with vermouth, which lifts all that caramelized flavor into the sauce. Simmer until the chicken is cooked through, then finish with cream and both mustards.

This is a dish for two, and it comes together in one pan in about 40 minutes. Serve with crusty bread to soak up every bit of that sauce.

Chef Tips

• Use both Dijon and coarse-grain mustard. The smooth Dijon melts into the sauce, while the coarse-grain adds texture and visible mustard seed pops.
• Pour off the excess fat after browning. You want the fond in the pan, not a pool of oil.
• Check the chicken by piercing near the bone. Clear juices mean it’s done. Pink juices mean give it a few more minutes.
• Add the cream off the heat or over very low flame. Boiling cream with mustard can make the sauce bitter and grainy.

Variations

• Swap vermouth for dry white wine or chicken broth if you don’t keep vermouth on hand.
• Add a tablespoon of capers to the sauce for briny pops of flavor.
• Use chicken thighs instead of breasts for richer, more forgiving meat that stays juicy.