Many thanks to a good friend who gifted me Hillary Davis’s “Le French Oven” cookbook for Christmas this year. The photos are gorgeous and I could not wait to dive in and try one of the recipes right away.
All I needed was a French oven (which I do) and a sous chef (that would be me). Most of the ingredients for this divine dish were already in my pantry and refrigerator.
Full disclosure: I know Hillary Davis’s version would be much better looking. But I intend to get better with practice!
Let me first say this chicken dish is divine. The flavors were so good I wanted to lick my plate. My dinner companions called it the most delicious chicken and biscuits they’d ever had.
Hillary Davis gets full credit for the recipe and the instructions. The photos are all mine!
Spicy Chicken A La Diable
1 whole chicken (organic preferred)
2 sprigs fresh tarragon
2 Tbsp olive oil
2-4 potatoes peeled and sliced into matchsticks (1/4 inch)
Salt and pepper to taste
3 Tbsp stone ground mustard
1/4 tsp. cayenne pepper (I only used 1/8 tsp.)
1 tsp. honey
1 tsp. dried thyme
1/2 cup seasoned bread crumbs (I wish I had made my own rather than using store bought)
2 Tbsp minced shallot
1/4 cup white wine vinegar
1/4 cup dry white wine (I used Riesling)
1 1/2 cups chicken stock (I used homemade)
2 large cloves garlic, minced
1/2 tsp. salt
1/2 tsp. Dijon mustard
1/8 tsp. cayenne
1/2 cup heavy cream
1 medium tomato diced (I used 2 Romas)
Pour 2 Tbsp olive oil into French oven. Toss in potatoes with salt and pepper. Place cleaned chicken onto potatoes. Rub with olive oil and season with salt and pepper.
Bake at 400 degrees 15 minutes per pound.
While the chicken is cooking whisk together sone ground mustard, cayenne, honey, and thyme. (I misread the instructions and also whisked in the tarragon. It still turned out great.) Set mixture aside.
When chicken is ready, remove it from the oven and spread the mustard mixtur...