I had planned on making Chicken Diable for dinner and was bemused to find, at the last minute, that I was out of panko. As a person with slightly compulsive tendencies, this is not something that often happens. Still, I pretty seamlessly changed lanes, went with the flavor palate that I was looking for in Chicken Diable and ended up with a really delicious cousin to the original. I have now added Chicken Diabolique (see what I did there!) to my roster of easy chicken dishes.
4 skin on, bone in chicken breasts
2 Tbsps Dijon mustard
2 Tbsps cream
1 Tbsp dry white wine
2 tsps olive oil
1/2 tsp smoked paprika
1/4 tsp dried thyme
Salt to taste
Preheat the oven to 375.
Heat the oil in an oven safe skillet on the stovetop. As soon as the oil is hot and starting to shimmer, add the chicken breast - previously rubbed all over with the paprika, thyme and salt - skin side down in the pan. Cook over medium-low heat for 5 minutes.
Whisk the mustard, cream and wine together in a small bowl to form a smooth sauce.
Turn the chicken over. Gingerly pour the mustard sauce into the pan, making sure that you avoid the chicken in order to keep the skin crispy.
Place the pan in the oven and let finish cooking for 25 minutes or until a food thermometer register between 160 and 165 at the thickest point of the breast. I winged it (đ) at 25 minutes and it was perfect.
Remove the pan from the oven and remove the chicken pieces. Whisk the remaining sauce to incorporate the pan juices into the original mustard sauce.
Serve the chicken, crispy skin side up, and spoon a generous portion of the sauce over the top just before serving. This should be served with a grain or roasted vegetables (or both) in order to take advantage of all the qualities of the delicious sauce.
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