Cornish Hens a la Diablo

This is a classic French dish that was inspired by the great French chef Daniel Boulud. ÊTranslated it means deviled Cornish Hens, but not to be confused with deviled eggs. In French cooking, "deviled" refers to grilling a product that is coated with mustard and bread crumbs. I modified Daniels recipe to create a sauce from the vegetable mix using white wine and chicken stock, rather prepare a separate sauce.

Preheat oven to 400 degrees In a small bowel thoroughly mix the Dijon mustard with the dissolved mustard powder and set aside. Lay the chicken halves (with backbones removed) on a hard flat surface with skin side up. Using the palms of your hands, press firmly on the birds to flatten them out, crushing the breastbone. Season the birds with salt and pepper. Lightly brush the potato slices with olive oil and use them to line the bottom of a large baking dish capable of holding all of the birds side by side. In a preheated pan on high heat, add 2 tablespoons of olive oil and lightly brown the birds on all sides. Set aside to cool. In the same pan, add one more tablespoon of olive oil and cook the onions until they begin to change color (about 3-5 minutes). Add the garlic, thyme, and cracked pepper and cook until the vegetables are softened (about 3-5 minutes). Deglaze with the white wine. Cook for 5 minutes until the wine is reduced, then remove the pan from the heat and scrape vegetable mixture into baking dish. Using a spatula, spread the vegetable mix so that it is evenly dispersed and the potatoes are exposed. Thoroughly coat each bird with the mustard mix and drench them in the panko. Gently set each bird, skin side up, in the pan. Without touching the tops of the birds, pour the chicken stock into the pan until the potato slices are covered and the sauce reaches the bottom of the birds. Melt two tablespoons of butter and drizzle it over the skins of the birds. Place in oven for 45 minutes to one hour. Make sure you check the pan every 10-15 minutes. If the liquid has completely evaporated from the bottom of the pan, add a little more chicken stock to keep the mixture from scorching. The mixture should develop a thick consistency, and do not be concerned if you develop blackening along the edges. Test one bird for doneness by piercing a thigh. If it is fully cooked, the juices should run clear. Wrap the tips of the wings and legs with foil. Melt the remaining butter with one teaspoon of salt and the parlesy, then drizzle the butter mix over the birds. Finish under the broiler until golden brown (about 3-5 minutes). For serving, gently remove the birds and set aside, then scoop out the potatoes and place on each plate. If the sauce is not fully thickened, set the pan on a burner of medium to high heat and reduce the sauce as necessary. If you have to do this, remember to tent the birds with foil to keep them wam. Pour the sauce over the potatoes and gently set the bird on top of the sauce.