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Prep 1 min
Cook 1 min
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.
- 2 -2 1⁄2 lbs broiler-fryer chickens, halved or quartered
- 6 tablespoons butter
- 2 tablespoons oil
- 6 tablespoons strong Dijon mustard
- 3 tablespoons finely minced shallots or 3 tablespoons green onions
- 1⁄2 teaspoon thyme or 1⁄2 teaspoon basil or 1⁄2 teaspoon tarragon
- 1⁄8 teaspoon pepper
- 1 pinch cayenne pepper
- 4 cups fresh white breadcrumbs (from homemade or bakery bread)
- Preheat broiler to medium.
- Dry chicken thoroughly, melt the 6 tb butter and 2 tb oil together, and baste the chicken with it.
- Then place the chicken, skin side down, in the bottom of a broiling pan, rack removed.
- Place it so that the chicken is 5 to 6 inches away from the heat source.
- Broil 10 minutes per side, baste every 5 minutes.
- Chicken should be very lightly browned.
- Salt lightly.
- Blend mustard with shallots or onion, herbs, and seasonings in a small bowl.
- Drop by drop, beat in half of the basting fat from the pan to make a mayonnaise like cream.
- Paint the chicken pieces with the mixture.
- Pour the breadcrumbs onto a big plate, then roll the chicken in them, patting them to make them stick.
- Arrange the chicken pieces skin side down on the rack in the broiling pan and dribble half of the remaining basting fat over them.
- Brown in the broiler, at the same temperature, about 10 minutes.
- Turn the chicken, baste with remaining fat, and cook another 10 minutes until juices run clear.
- Transfer to a hot platter and serve.