We are well into Raincouver season here and I’ve just finished towelling myself off after taking the dog for a walk. Water is running over every surface outside, streaming down the sidewalks, making lawns resemble a beachside network of tidal pools and rivulets, all leading to the shallow seas forming around the storm drains at the corners of each street.
It’s the sort of weather that demonstrates the exact extent of water resistance in outerwear, but the temperatures are mild and the rivulets of water streaming through my hair were cool, not frigid. I’m grateful that it only takes one cup of tea to warm up, but it’s still not the sort of weather that would tempt me to run out for a forgotten ingredient.
Enter Chicken Breasts Diable. Though it sounds adventurous, as long as you remember to pick up the chicken, it won’t send you running out into the rain for anything you don’t already have in your kitchen. The devil in this dish is Dijon mustard and it forms a very mildly piquant pan sauce when combined with shallots, garlic, white wine, and cream. I substituted milk for cream, as I often do. I also skipped the Worcestershire sauce, because I haven’t been able to find a gluten-free brand (admittedly, I haven’t tried very hard). I did add a very small dab of HP Sauce to the pan, since both Worcestershire and HP are tamarind-based. I think it worked pretty well as a substitute, but it really has to be no more than a dab, or it could overwhelm the sauce. Someday I’ll remember to look for gluten-free Worcestershire sauce beyond my usual haunts, but until then, I’m glad my favourite breakfast condiment can pinch hit for it. (In case you’re wondering, HP Sauce is to the Commonwealth what ketchup is to North America. Canadians often play for both teams.)
It’s not my favourite one-pan recipe from this cookbook (that would be Chicken, Apples, and Cream à la Normande), but it’s another recipe that’s going to be making repeat appearances. It doesn’t hurt that it’s comforting and warm without being heavy – perfect for this in-between time of year. With the lemon spinach that’s coming up later this month and celery root puree, this was a lovely meal.
You can find many other blogged descriptions of this week’s FFWD recipe here: Chicken Breast Diable