← Back to Search Results
baking French
Grilled Chicken with Mustard and Red Pepper Recipe-4213

Photo by:
Comments: 0


Poulet Grillé à la Diable

In French cooking, any meat or poultry seasoned with mustard and hot pepper and then coated with breadcrumbs is called à la diable, since the devil, or diable, is associated with anything hot and fiery. Cafés and bistros all over Paris offer versions of this classic. I like to make mine with a combination of sharp Dijon and coarse-grain Dijon mustard, and with a good hit of spice, usually what the French call piments langues d’oiseaux, or bird’s-tongue peppers. This is a great picnic dish as well, and I often make it for our lunch when we take the train to Provence. When we eat at home, I serve this chicken with steamed rice or sautéed potatoes and a green salad.

Yield: 6 Servings


  • 2 tablespoons French Dijon mustard
  • 1 tablespoon coarse-grain French Dijon mustard
  • ¼ teaspoon finely ground dried hot red pepper
  • 2 eggs
  • 6 chicken legs, thighs attached
  • ½ cup fine homemade breadcrumbs
  • 3 tablespoons unsalted butter


1. Preheat the oven to 375 degrees F.

2. In a small bowl, combine the mustards and red pepper; stir to blend.

3. Place the eggs in a shallow platter, and whisk lightly with a fork to blend.

4. Using a pastry brush, brush the mustard mixture all over the chicken legs and thighs. Dip them in the eggs, coating evenly on all sides. Sprinkle with the breadcrumbs, coating as evenly as possible. Place the chicken pieces side by side in a roasting pan. Dot with the butter. Place in the oven and bake for 30 to 35 minutes, basting frequently. The chicken is done when the juices run clear when pierced with a fork. Remove the chicken from the oven and transfer the pieces to a wire rack to help firm up the coating, about 5 minutes.

5. Serve hot or cold.


This simple dish suggests a simple red, either a Saumur-Champigny or a young Côtes-du-Rhône. I love Michel Richaud’s rich reds from the village of Cairanne.

© 2001 Patricia Wells

Nutritional Information

Nutrients per serving (% daily value)

406kcal (20%)
38mg (4%)
0mg (0%)
130mcg RAE (4%)
207mg (69%)
247mg (10%)
10g (49%)
28g (43%)
2mg (13%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

big-fat-cookies Big Fat Cookies
by Elinor Klivans
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
martin-yans-china Martin Yan's China
by Martin Yan
mexican-everyday Mexican Everyday
by Rick Bayless
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?