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Enjoy your favorite recipe with wines selected by Jacques Franey, Pierre's son. Contact Domaine Franey.

Broiled Mustard-Brushed Chicken

from Cuisine Rapide , page 145
Recommended Wine: Mohua Pinot Noir 2012

Watch Pierre demonstrate this recipe in a video segment from his popular TV series Cuisine Rapide, which is uploaded on our site. It includes how to split a whole chicken for broiling (scroll to the 20-minute mark).


1 chicken (about 3 ½ pounds), halved for broiling
Salt to taste
Freshly ground pepper to taste
3 tablespoons olive oil
2 tablespoons melted butter
1 teaspoon Worcestershire sauce
¼ teaspoon Tabasco sauce
2 teaspoons dry rosemary
1 tablespoon mustard seeds
¼ teaspoon ground cumin
1 tablespoons Dijon-style mustard
½ cup fresh or canned chicken broth
1 tablespoon finely chopped parsley


1. Sprinkle the chicken with salt and pepper.

2. Place the chicken halves in a high-sided broiling pan, skin side up. Blend the oil, butter, Worcestershire sauce, Tabasco sauce, rosemary, mustard seeds, cumin, mustard, and a generous grinding of black pepper in a bowl.

3. Brush the chicken on all sides with the spice mixture. Let stand for 30 minutes or until ready to cook.

4. Ten minutes before you are ready to cook, preheat the broiler. Place the chicken about 6 inches from the heat and cook about 10 minutes.

5. Turn the chicken and place the pieces about 12 inches from the heat. Continue cooking about 10 minutes. Pour off the fat from the pan.

6. Add the broth to the pan, scrape and stir well, and return everything to the bottom rack of the oven for about 5 to 10 minutes or until the chicken is done, basting occasionally. Cut the chicken into 8 serving pieces, pour sauce over each piece, and sprinkle with the parsley.


4 servings