Chicken Broiled With Mustard, Herbs, and Breadcrumbs

ChipotleChick's Note:

Another one from the great Julia Child's book 'Mastering The Art of French Cooking.' Can be served hot or cold, it is tasty either way. I recommend reading the directions a few times over before preparing, to avoid confusion when cooking. Julia recommends in the book that this be served with baked whole tomatoes and green beans, and, if you'd like, a chilled rose wine.

• Total Time: 2 mins
• Prep Time: 1 mins
• Cook Time: 1 mins

Ingredients:

Servings: 4

• 2 -2 ½ lbs broiler-fryer chickens , halved or quartered
• 6 tablespoons butter
• 2 tablespoons oil
• salt
• 6 tablespoons strong Dijon mustard
• 3 tablespoons finely minced shallots or 3 tablespoons green onions
• ½ teaspoon thyme or ½ teaspoon basil or ½ teaspoon tarragon
• 1⁄8; teaspoon pepper
• 1 pinch cayenne pepper
• 4 cups fresh white breadcrumbs (from homemade or bakery bread)

Directions:

1. Preheat broiler to medium.
2. Dry chicken thoroughly, melt the 6 tb butter and 2 tb oil together, and baste the chicken with it.
3. Then place the chicken, skin side down, in the bottom of a broiling pan, rack removed.
4. Place it so that the chicken is 5 to 6 inches away from the heat source.
5. Broil 10 minutes per side, baste every 5 minutes.
6. Chicken should be very lightly browned.
7. Salt lightly.
8. Blend mustard with shallots or onion, herbs, and seasonings in a small bowl.
9. Drop by drop, beat in half of the basting fat from the pan to make a mayonnaise like cream.
10. Paint the chicken pieces with the mixture.
11. Pour the breadcrumbs onto a big plate, then roll the chicken in them, patting them to make them stick.
12. Arrange the chicken pieces skin side down on the rack in the broiling pan and dribble half of the remaining basting fat over them.
13. Brown in the broiler, at the same temperature, about 10 minutes.
14. Turn the chicken, baste with remaining fat, and cook another 10 minutes until juices run clear.
15. Transfer to a hot platter and serve.