Serious Eats: Recipes

Dinner Tonight: Chicken a la Diable

It's always a little amusing when you cook a French dish called "a la Diable," named as such because it's supposedly "hot and fiery" from its coating in mustard and hot pepper. Because, well, the French definition of "spicy" might be a little tamer than that of anyone who happens to love Mexican, Korean, or other cuisines fond of chiles. This is not the most overpoweringly spicy dish.

That said, there's little faulting this recipe from The Paris Cookbook by Patricia Wells. It's the kind of technique-driven recipe that makes cooking French food so satisfying. The mustard and pepper are the perfect complement to mild chicken, hidden under a breadcrumb crunch that reveals a juicy interior. Less than ten ingredients and an hour later, it's a pretty fine dinner.

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