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Crusting the Mustard

October 18, 2000|ROSE DOSTI

DEAR SOS: My boyfriend and I adore the Pommery-crusted chicken at Nic's in Beverly Hills. I work as a personal chef and would love to be able to present this wonderful dish to my employer. Would Nic's part with the recipe?


Santa Barbara

DEAR JAN: Nic's came through graciously. Here's a good trick to keep in mind, especially when you're having a large party and want to prepare as much as possible ahead of time: Prepare the chicken up to the point of adding the mustard sauce and keep refrigerated. This can be done a day or two ahead. When you're ready to serve, spread the Pommery Sauce over the cooked chicken pieces and place under the broiler to heat up and crisp the skin.

Nic's Pommery-Crusted Chicken

Active Work Time: 40 minutes

Total Preparation Time: 1 hour

Nic's recommends Pommery mustard.


1/4 cup whole-grain mustard

2 tablespoons honey

2 tablespoons chicken stock

1/2 teaspoon chopped ginger root

* Blend mustard, honey, stock and ginger in a small saucepan. Bring to a boil and remove from heat. Let cool before using.


2 (3- to 3 1/2-pound) chickens

1/4 cup oil

2 tablespoons chopped garlic

1 tablespoon chopped Italian parsley

1 teaspoon chopped thyme

1 teaspoon chopped rosemary

Coarse salt

Freshly ground pepper

* Cut each chicken into serving pieces. Place on jellyroll pan. Combine oil, garlic, parsley, thyme, rosemary and salt and pepper to taste in bowl. Pour over chicken and marinate at least 10 minutes, turning once or twice to coat well.

* Grill marinated chicken, skin side down, over medium heat until golden, 4 to 5 minutes. Turn and cook until chicken juices run clear when pierced with fork and chicken is done, 8 to 10 minutes.

* Spread Pommery Sauce over skin side of chicken. Broil until skin is crisp, 4 to 5 minutes.

8 servings. Each serving: 494 calories; 362 mg sodium; 141 mg cholesterol; 35 grams fat; 5 grams carbohydrates; 35 grams protein; 0.11 gram fiber.

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