Fire up those grills and get ready for an easy to make and incredibly flavorful chicken recipe that is smothered in a decadent Dijon sauce and super easy to make scalloped potatoes recipe.
I haven’t made chicken dijon in years so the wait to make it again has been long enough and highly anticipated. This is a recipe I used to make at this Italian recipe I worked at back in St. Louis but of course, I decided to take it to the next level by grilling a spatchcock chicken and then serving it up alongside 2 different Dijon sauces and with an amazing scalloped potatoes recipe.
The scalloped potatoes recipe I learned over at a French restaurant I worked at right out of culinary school and seriously could not be easier to make! Sit back, relax and enjoy this amazing recipe.
Whenever I’m cooking I’m all about timing so that when things are in the oven I can prepare something else, so everything come together at the same time. Since this scalloped potatoes recipe takes the longest amount of time to cook I started with those first. No matter what I’m prepping up as far as fresh produce is concerned, the first thing I do is rinse them off. My chef’s in the past were really good about instilling vegetable and fruit rinsing habits early on in my career and it’s stuck with me ever since. The Franke Roller Mat really helps out when it comes to rinsing produce making it super easy to keep things clean and easy!
Once the potatoes are rinsed you want to thinly slice them and if you’ve got some insane knife skills you can use a knife, but if you’re looking for ease then you better go grab the mandolin! If you aren’t making this scalloped potatoes recipe until later then simply hold the potatoes in some water.
This recipe is literally so simple, just start by adding some small diced onion to the bottom of a casserole, or in my case a cast iron skillet, along with some finely minced garlic and chicken stock. From there you want to sort of layer and fan the potatoes around the baking dish and top off with butter, sea salt, and pepper. Now, you may have 2 layers as I did so be sure to add the butter and salt and pepper after the first layer or else you are going to have to try and compensate seasonings on the top to go all the way down the layers. Place this beauty in the oven and let’s get started on everything else.
Grilling a Spatchcock Chicken
I’m sure you’re wondering what on earth is a spatchcock chicken right? Well, don’t worry it’s just a super fancy word for a flattened chicken, which is where you simply remove the backbone of the chicken and lay it flat. Spatchcock sounds way cooler and way more chefy so I usually say it over flattened. You can spatchcock a chicken using a ridiculously sharp knife or a great pair of kitchen shears which is usually what I use. Discard the backbone or better yet save it into the freezer and after you’ve collected enough you can make homemade chicken stock. You’re welcome!
Before add thing spatchcock chicken to the grill you want to drizzle on some olive oil and of course season all sides with salt and pepper. It is imperative that your grill is heated up to around 450° to 550° before adding the chicken skin side down. Now, you may get some flames shooting through that grill because the chicken is going to drop oil and fat and if the fire gets a bit crazy at the beginning just add some ice cubes to those hot spots to down the flames.
The most important thing is, do not be anxious that the chicken is burning because if you move it to quick you are going to lose the best part of the spatchcock chicken, the delicious crispy skin. Be patient, close the door to the grill and turn the heat down low and let it slowly cook and brown up. I usually flip the chicken after about 20 minutes or so and then I move it away from the hot spots on the grill and turn the heat slightly back up and finish it off in about 25 minutes. This is a super-easy way to get an amazing crispy brown and flavorful grilled spatchcock chicken.
How to Make a Dijon Cream Sauce
Once you try this Dijon cream sauce for the first time you’ll immediately figure out that it will go amazing on just about anything, and the best part is that it is super easy to make. You want to reduce some heavy cream in a pot until it becomes super thick, think Alfredo sauce. The best way to test it for this consistency is by coating the back of the spoon and then running your finger right through the center of it and then the cream not running down into the area where you wiped it. Weird I know, but it works every time! From there simply add in some different mustards and salt and boom, you’ve got one delicious dijon cream sauce.
Check out this easy to make spatchcock chicken for another great recipe!
Grilled Spatchcock Chicken with Dijon Cream Sauce and Scalloped Potatoes Recipe
For the Scalloped Potatoes Recipe:
- 1/2 peeled small diced yellow onion
- 4 cloves of finely minced garlic
- 1/2 cup of chicken stock
- 3 thinly sliced large Idaho potatoes
- 4 tablespoons of butter cut into small chunks
- sea salt and fresh cracked pepper to taste
For the Grilled Spatchcock Chicken:
- two spatchcock chickens
- 3 tablespoons of olive oil
- sea salt and fresh cracked pepper to taste
For the Dijon Cream Sauce:
- 2 cups of heavy whipping cream
- 1 tablespoon of Dijon mustard
- 1 tablespoon of grainy mustard
- 1 tablespoon of yellow mustard
- sea salt to taste
- Preheat the oven to 375°.
- For the potatoes: In a cast add in onions, garlic, and stock. Place the potatoes on top of the mixture taking care to keep them together and uniform and fan them out and layer them. Season with butter, salt and pepper and bake for 60 to 70 minutes.
- Preheat the grill to 450° to 550°.
- For the chicken: Drizzle the chicken with olive oil and season on all sides with salt and pepper and add to a hot grill skin side down and cook for 20 to 25 minutes making sure it does not burn and does not stick to the grill grates. Turn the heat down and close the grill door.
- Flip the chicken over and place on a cooler side of the grill and then turn the heat back up to 450° and cook for 20 to 25 more minutes or until it is cooked through. Rest for 4 to 5 minutes before serving.
- Next, add the cream to a medium-size saucepot and cook over medium-low heat while whisking until it becomes very thick, think alfredo sauce. Stir in the mustard and salt and serve..
- To Plate: Serve the grilled spatchcock chicken next to the potatoes and mustard sauces and add on optional garnish herbs of chopped chives, parsley, and thyme.