Recipe for chicken “grille diable” with waldorf salad
Ever since I went to culinary school and tasted this dish for the first time, it has been one of my favorites.
The spiciness from the pickled Madagascar peppers comes from the compound piperine, which is completely different from chili, whose heat comes from the compound capsaicin.
The pepper sauce is great with chicken, but can also be used with roasted meat and fish.
The Waldorf salad is a perfect match for the dish, as it contributes with crunchiness from apples and celery, bitterness from walnuts, and sweetness from grapes.
If you don’t have time to roast a whole spring chicken, you can also use portioned chicken thighs or breasts.
Ingredients
Chicken
- 1500 gram Young Rooster in size from approx. 1.5-1.8 kg
- 60 gram Madagascar Peppercorns pickled and green
- 45 gram Dijon Mustard
- 30 gram Grate
- 250 gram Whipping Cream
- 30 gram Tamari
- 15 gram Lemon Juice
Waldorf salad
- 0.5 bunch Celery Leaf
- 2 pcs. Apples
- 200 gram Grapes pitted
- 40 gram Walnuts
- 30 gram Lemon Juice
- 10 gram Powdered Sugar
- 200 gram Yogurt drained
- 10 gram Dijon Mustard
- 750 gram Potato small
- Olive Oil
- Coarse salt
- Pepper from the grinder
Instructions
Chicken
- - Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit). Remove the backbone of the capon and place it in an ovenproof dish. Chop or crush the pickled green peppercorns in a mortar. Mix with Dijon mustard and spread half of the mixture on the chicken. Season with salt and sprinkle with breadcrumbs. Halve the potatoes, toss them with a bit of olive oil, and place them in the dish with the capon. Bake in the oven for about 35-40 minutes. Roast the remaining mustard-pepper mixture in a small pot. Add heavy cream and bring to a boil. Season to taste with tamari and lemon juice.
Waldorf Salad
- Cut the celery into very thin strips. Cut the apples into small cubes, and halve the grapes. Mix drained yogurt, mustard, powdered sugar, salt, and pepper together. To avoid thinning the cream, the Waldorf salad should be mixed right before serving. Toss the cream with the celery, apples, and 2/3 of the grapes. Garnish the salad with the remaining grapes and walnuts. Cut the capon into legs and breasts, and serve with potatoes, sauce, and Waldorf salad.