Chicken Diable
- Anthology of Crumbs
- Sep 23
- 1 min read
1
Searing the Beef
Substitutions: Swap yellow mustard with dijon for extra bite, or add a pinch of cayenne for heat.
Serving suggestions: Serve with buttered rice, mashed potatoes, or roasted carrots.
Wine pairing: A chilled Riesling or Gewürztraminer balances the sweet-savoury glaze.
Make-ahead: Mix the sauce the day before and marinate chicken in it overnight.
Leftovers: Refrigerate up to 3 days, reheat in a covered dish at 325°F to keep chicken moist.
Notes
1
Preheat oven to 350°F (175°C). Pat chicken dry, removing skin if you like.
2
Melt butter in a 13x9 pan, stir in honey, mustard, salt, and curry powder.
3
Roll chicken in mixture to coat, arrange meaty side up in a single layer.
4
Bake 1 hour, basting once or twice, until chicken is tender and golden. Let rest briefly before serving.
Instructions
4–6 chicken pieces or 1 whole frying chicken about 3 lbs (cut into pieces)
4 Tbsp butter (½ stick)
½ cup honey
¼ cup yellow or dijon mustard
1 tsp salt
1 tsp curry powder
Chicken Diable
Lorraine
Chicken Diable is a recipe that feels lifted from a 1960s dinner table — bold and unapologetically flavorful. Butter, honey, and mustard are stirred together with curry powder to create a sauce that clings to every piece of chicken, baking into a glaze that’s sweet, savory, and a little daring. It’s a dish that asks very little of the cook but delivers plenty at the table, the kind of retro comfort food that deserves to be remembered.
Servings :
4
Calories:
Prep Time
10 min
Cooking Time
1 hr
Rest Time
5 min
Total Time
1 hr 15 min
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