Julia Child’s Grilled Chicken (Poulets grillés à la diable) recipe from Mastering the Art of French Cooking volume 1.
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Recipe:
young chicken about 4 pounds (I used 3.5 pound), halved or quartered
3 tablespoons butter
1 tablespoon olive oil
Salt
3 tablespoons Dijon mustard
2 tablespoons minced shallots or scallions
1/2 teaspoon thyme, basil or tarragon
Pinch of pepper
Pinch of cayenne pepper
2 cups fresh breadcrumbs
Tomatoes
Green Beans
Lemon juice
Parsley