Julia Child Week: Mustard-Herb Baked Chicken

Today's Julia Child tribute is more in keeping with what most people associate with her style, thanks to a generous helping of butter. But really, not that much butter! Most of the flavor in this amazing dish actually comes from a sauce that's brushed onto the chicken, coupled with crisp, toasty bread crumbs.

Poulets Grillés à la Diable [pooh-LAY gree-YAY ah lah dee-AH-bluh] - Chicken Grilled in the Style of the Devil, with a good dose of zest - is a truly fabulous dish!  It smells so amazing while it bakes, and meets every tidbit of anticipation by tasting just as exceptional as you expect it to after you've been tormented by the tempting aroma.

This dish is sublime when it's served hot from the oven; but it's just as delicious served cold, for a light supper or a picnic ... or, in my case, a breakfast of beloved leftovers. Mustard, green onions, and herbs all work together to provide a complex, vibrant flavor while the chicken remains consummate comfort food despite its sophistication.

Gotta love Julia Child, and the French!





Poulets Grilles à la Diable (Mustard-Herb Chicken)
(slightly adapted from Julia Child's recipe in Mastering the Art of French Cooking, Volume I)

• 3 tablespoons butter
• 1 tablespoon extra-virgin olive oil
• 2-1/2 pounds chicken thighs
• 1 teaspoon kosher salt
• 3 tablespoons Dijon mustard
• pinch of freshly ground black pepper
• pinch of cayenne pepper
• 2 tablespoons minced green onion
• 2 tablespoons minced fresh herbs (I used basil and parsley; tarragon would be lovely)
• 3 cups fresh white bread crumbs

Preheat oven to 450F. Grease a 9"x13" casserole dish.

In a small saucepan, melt together butter and oil; brush onto chicken, then place chicken skin-side down into the prepared dish. Bake for 10 minutes per side, basting every 5 minutes. Sprinkle with salt.

In a small bowl, combine mustard, peppers, green onion, and herbs; mix with 2 tablespoons basting juices to make a sauce with a mayonnaise-like consistency. Schmear the mustard sauce onto the chicken skin.

Place the bread crumbs onto a plate and roll chicken in them. Place chicken back into the baking dish, skin-side up, and bake for 10 more minutes, until juices run clear when chicken is pierced.

Serves 6 ... well, really 2-3 'cause everyone will want seconds.

Herbed Redskin Potato Salad

It's the 4th of July, and many people are celebrating at barbecues or picnics.  And what better dish to offer at these events than a simple salad that goes with any- and everything?

This potato salad doesn't have mayonnaise; so not only does it keep well, without need of refrigeration, but it's also perfect for vegans who often have difficulties finding food they can eat at get-togethers.  Eggless mayonnaise is an off-tasting, poor substitute for the luscious "real thing."  So why bother approximating traditional creamy potato salad when you can make a version that is light and still delicious?

The beautiful red-pink potatoes I used for my salad were purchased at the Dixboro Farmers' Market, freshly dug just that morning.  This new venue is growing each week, with vendors offering everything from greens to baked goods of all varieties (traditional Southern treats, scones, pretzels, cupcakes, and even vegan goodies), honey, eggs, meats, and more.  You can even now buy a barbecue dinner prepared by serious enthusiasts who serve from a chuck wagon; they also prepare fruit cobbler in cast iron skillets.

Michelle Hartmann, one of the market's managers, says that the goal is to achieve a sense of community - picnic dinners, kids playing baseball, support for area farmers, a gathering place.  And ideally, a trip to the Dixboro Market could substitute for one to the grocery store, as a weekend's worth of prepared items, ingredients, and treats can be purchased locally from friends and neighbors.

Michelle and her managing partner, Jason Gold, are also looking for musical acts to perform family-friendly sets on Friday evenings at the market, to add to the festive atmosphere.  If you've got a recommendation, please send an email: info@DixboroFarmersMarket.org or hartmannwebmail@gmail.com.

Enjoy your holiday, as well as this potato salad!


Herbed Redskin Potato Salad

1 pound small (1"-2") redskin potatoes, halved or quartered
1/4 cup extra-virgin olive oil
1/8 cup rice wine vinegar
juice of 1/4 lemon
1 teaspoon kosher salt
generous sprinkle of freshly ground black pepper
pinch of red pepper flakes
1/4 cup freshly minced mixed herbs - basil, parsley, tarragon, oregano

Fill a medium saucepan with salted water; bring to a boil, then add potatoes.  Boil for 10-12 minutes, until fork-tender; drain potatoes and place into a medium mixing bowl.

Combine oil, vinegar, lemon juice, salt, pepper, red pepper flakes, and herbs; pour over potatoes and stir to coat.  Serve warm, at room temperature, or chilled.

Serves 4-6 as a side dish.

Roasted Cheddar-Herb Almonds

Jeremy, I'm sorry to say, has gone on the late, not-so-great Atkins diet -- you remember, the one that was all the rage 'cause it let you eat all the bacon and burger patties and pork rinds you wanted without expecting you to eat anything nutritious like fruit??? He and his dad started it just in time for Christmas, on the "buddy system" ... sigh. They've had a great deal of success already, but it certainly made life difficult for this chickie who made a dozen different types of sweet treats!

So, while I've been baking cookies and planning to give a tin of them to Jeremy, he's been eating Quarter Pounders without the buns, strips of bacon doused in cheese, pork chops in sour cream sauce ... oh, and one token taco salad without any chips. What kinds of treats could I give to him, then???

Jeremy suggested Jell-O Jigglers, made with sugar-free Jell-O; he told me that the blue ones looked good. Oh, if only I could capture in words my look of disgust and disdain when I heard that!

And then another idea struck, a much better one than rubbery blobs of blue goo: roasted nuts ... almonds, to be specific.

I dug through some recipes for ideas and mangled this one together from pieces of all the others. They smell so, so good as they're baking! And they're unbelievably addictive ... Jeremy is lucky that I left a few for him!!! When he tried some at our Christmas gift exchange, he just closed his eyes and said, "Mmmmmmm" ....

Roasted Cheddar-Herb Almonds

1 egg yolk
2 cups raw almonds
3/4 cup finely grated sharp cheddar
1/2 teaspoon garlic powder
1/2 teaspoon herb seasoning
1/2 teaspoon sea salt

Preheat oven to 325F. Lightly oil a baking sheet.

In a large bowl, beat yolk; add almonds and stir to coat.


In a small bowl, combine cheese, garlic powder, seasoning and salt; pour over the almonds and stir to coat.


Place the almonds on the prepared baking sheet in a single layer.


Bake for 15 minutes. Stir, then bake for another 10 minutes. Turn off the oven and open the oven door a bit, then let the almonds rest for 15 minutes.

Remove almonds from oven and let cool completely. Serve in a decorative bowl or place into a pretty jar to give as gifts.