I know, I know, many of you are thinking that I got mixed up with this recipe, whispering to yourself – Doesn’t she mean Fra Diablo? Made with tomatoes and hot pepper flakes? Fear not, lovely reader, this is the correct spelling, the correct recipe and the correct ingredients, according to Dorie Greenspan’s Around My French Table.
I, too, was confused when I first read the recipe. But, as it turns out, the Italians are not the only ones to equate spicy with the devil. The French version uses spicy mustard, not the “spice” most people think of but this was taste bud tingle-worthy for sure!
If you are a fan of mustard, particularly Dijon or country style, then this is the dish for you. Shallots, cream, white wine and loads of mustard poured over pan seared chicken creates a savory spicy centerpiece that is the perfect base for either sweet or savory vegetable companions. The night I served it we had caramelized Brussels Sprouts along with Gougeres and a pickled beet salad. It was divine!
Chicken a Diable
4 chicken breasts, boneless, skinless, pounded lightly at room temperature
1 tablespoon butter
1 tablespoon olive oil
1 medium shallot, minced
1 clove garlic, minced
1/3 cup dry white wine (sauvignon blanc, bordeaux blanc)
1/2 cup heavy cream
3 tablespoons grainy mustard (Dijon is preferred)
2 teaspoons Worcestershire sauce
Preheat oven to 200 degrees. Using a large skillet, melt butter and olive oil over medium high heat and cook chicken until well browned on each side. Cook in batches as necessary and place cooked chicken in pan in oven to stay warm while you prepare the sauce. Lower heat of skillet to medium and add garlic and shallot and cook for 2-3 minutes until they begin to soften. Add the wine and has it bubbles stir it around to scrape up any bits stuck to the bottom of the pan. Allow the wine for boil for a few seconds then add cream. When it returns to a boil add mustard and Worchestershire sauce. Taste and adjust for salt and more mustard if desired. Remove chicken from oven and pour any accumulated juices into the sauce and blend. Place chicken on plates and spoon sauce over and serve.
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