Broiled Poussins with Herbs and Mustard

APOULET GRILLÉ À LA DIABLE is a grilled chicken coated with mustard and bread crumbs. I have always found the result too dry, and, in fact, classically this dish is served with a sauce (called sauce diable), which compensates for the dryness.

Instead of coating the chicken with bread crumbs, I use only mustard and a number of herbs normally found in a sauce diable, retaining much of the dish’s original character. The resulting moist and tender chicken needs no sauce other tha