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 than the simple pan juices.
A poussin is a tender and juicy baby chicken weighing about one pound. If not available, use a Cornish hen or a small broiling chicken.
Changing the herbs used or adding a touch of curry powder will lead to many variations, as will the use of Madeira or sherry in place of the white wine.