0 (0)

Category: Mains

Nic's Pommery-Crusted Chicken

Dear SOS: My boyfriend and I adore the Pommery-crusted chicken at Nic's in Beverly Hills. I work as a personal chef and would love to be able to present this wonderful dish to my employer. Would Nic's part with the ... Read more

Total time: 1 hour | Serves 8
Note: Nic's recommends Pommery mustard.

Pommery sauce

  • 1/4 cup whole-grain mustard
  • 2 tablespoons honey
  • 2 tablespoons chicken stock
  • 1/2 teaspoon chopped ginger root

Step 1Blend mustard, honey, stock and ginger in a small saucepan. Bring to a boil and remove from heat. Let cool before using.


  • 2 (3- to 3 1/2-pound) chickens
  • 1/4 cup oil
  • 2 tablespoons chopped garlic
  • 1 tablespoon chopped Italian parsley
  • 1 teaspoon chopped thyme
  • 1 teaspoon chopped rosemary
  • Coarse salt
  • Freshly ground pepper

Step 1Cut each chicken into serving pieces. Place on jellyroll pan. Combine oil, garlic, parsley, thyme, rosemary and salt and pepper to taste in bowl. Pour over chicken and marinate at least 10 minutes, turning once or twice to coat well.

Step 2Grill marinated chicken, skin side down, over medium heat until golden, 4 to 5 minutes. Turn and cook until chicken juices run clear when pierced with fork and chicken is done, 8 to 10 minutes.

Step 3Spread Pommery Sauce over skin side of chicken. Broil until skin is crisp, 4 to 5 minutes.

Each serving:
494 calories; 362 mg sodium; 141 mg cholesterol; 35 grams fat; 5 grams carbohydrates; 35 grams protein; 0.11 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Mains
Provencal fish chowder
Italian sausage and kale gratin
Lamb shanks with Merlot
Fried catfish