Chicken diable from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food (page 259) by Jacques Pépin

  • whole chicken
  • garlic
  • Show all ingredients...

  • EYB Comments

    Can substitute parsley for tarragon, tomato sauce for tomato purée, and white wine for half of the red wine vinegar.

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Notes about this recipe

  • Eat Your Books

    Can substitute parsley for tarragon, tomato sauce for tomato purée, and white wine for half of the red wine vinegar.

  • Delys77 on August 18, 2022

    This was an interesting one for us as it is very similar to a sauce my French Canadian mother makes for fondue called la sauce du diable. Essentially a vinegary tomato sauce with lots of garlic. I liked it quite a bit but I will admit to using boneless skinless breasts which did toughen a bit during the cooking process, but the flavour was there. I bet with a nice bone in whole chicken segmented into serving pieces this would be quite good.

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