French Chicken with Dijon Mustard and Mead

Old-fashioned grilled tomato is simple, delicious and brightens this dish, while the mustard sauce and the breadcrumbs make this the best version.

Ingredients

  • 2 small whole chickens
  • Olive oil, for brushing, plus 1/4 cup
  • salt
  • ground black pepper
  • 2 tbsp mead
  • 1/3 cup strong Dijon mustard
  • 3 tbsp unsalted butter, melted
  • 1 tsp dried thyme
  • Pinch of cayenne pepper
  • 3 spring onions, chopped
  • 1 cup fresh white breadcrumbs, plus extra for the tomatoes
  • 2 to 4 medium tomatoes, halved

Directions

1. Cut chickens in half, remove the backbone, then spead the chickens out flat. Brush with oil, season with salt and pepper.

2. cut down the length of each chicken’s backbone on both sides to remove it. Overturn the chickens to be breast side up, then break the breastbone by striking it sharply with a blunt object, such as can of beans (wash the can after use).
Spread the chickens open and lay them flat. Tuck the wing tips under the upper wings, then brush all over with olive oil.
Place the chickens in the centre of the grill skin side up, cook for 20 minutes.

3. While the chicken is cooking, whisk mead and mustard in a small bowl. Slowly drizzle the 1/4 cup of olive oil and the butter in the mixture to blend. Add the thyme, cayenne and spring onions, mix to combine. Reserve 8 teaspoons of the mustard mixture for the tomatoes.

4. After the chickens have cooked for 20 minutes, turn them over, spread mustard sauce on backs of the chickens and continue to grill for 10 minutes. Turn over to breast side up and repeat, grilling for a further 10 minutes.

5. Sprinkle the breadcrumbs on the chickens and grill for another 10 to 15 more minutes, or until juices run clear.Remove the chickens from the heat and let them r Rest the chicken for 10 minutes before carving.

6. While the chicken rests, spread each tomato half with some of the reserved mustard sauce, then sprinkle them with breadcrumbs. Grill for 10 minutes, or until the tops are crunchy and the tomatoes are warmed through. Serve hot with the chicken.



This recipe uses Tasmanian mead.