Poulet Grillé à l’Américaine, Sauce Diable

Name: Poulet Grillé à l’Américaine, Sauce Diable (Mustard-Crusted Grilled Chicken with Devil Sauce)
Prep time: 2 h
Total time: 2 h
Yield: Serves 4
Cuisine: French
Ingredients: 4 large mushroom caps, cleaned; 2 large, ripe tomatoes, washed and dried; 40 grams (1½ ounces) shallots, ciselé; 20 milliliters (1 tablespoons plus 1 teaspoon) olive oil; 20 milliliters (1½ tablespoons) vegetable oil; Leaves from 4 sprigs fresh thyme; Coarse salt and freshly ground pepper to taste; Coarse salt and freshly ground pepper to taste, optional; 60 milliliters (¼ cup) white wine vinegar; 200 grams (about 7 slices) white bread; Fresh herbs to taste, haché (see Note); 250 milliliters (1 cup plus 1 tablespoon) Brown Chicken Stock or Brown Veal Stock; 10 grams (2 tablespoons) chervil, haché; Four 3-millimeter (⅛-inch)–thick slices bacon; Few sprigs fresh watercress; One or two 1.5-kilogram (3-pound, 5-ounce) chickens (see Note); 1 sprig fresh tarragon, haché; 80 milliliters (¼ cup plus 1 tablespoon) water (see Note); 10 grams (2 tablespoons) peppercorns, crushed; 80 milliliters (¼ cup plus 1 tablespoon) white wine; 25 grams (1 tablespoon) Dijon mustard; 40 grams (3 tablespoons) unsalted butter, optional

Mustard-Crusted Grilled Chicken with Devil Sauce

Preparation info

Serves
4

Difficulty
Medium
Ready in
2 hr

Appears in

The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

About

Ingredients

One or two 1.5-kilogram (3-pound, 5-ounce) chickens (see

Europe
France
Main course
Mediterranean

Method

Prepare your mise en place.

Using a chef’s knife, remove the wishbone from the chicken. Do not trim the wing tips. Remove the backbone by cutting through each side of the cavity of the chicken. Flatten the chicken out by pushing on the breast area. Remove the breastbone, and using a boning knife, remove the hipbone and expose the thigh bone.