Craving its Deliciousness

Written By: Marlene Osteen | Issue: June 2023 | Photograph By: Susan Renfro

It’s hard to state simply what Highlands’ resident, and this month’s recipe contributor, Diane McPhail, does because she does so many things. She’s taught high school and college French, directed an art gallery, led retreats, and worked as a therapist with the chronically mentally ill. Among other things, she now paints and writes books. Four years ago (at the age of 74), she published her first book, “The Abolitionist’s Daughter,” and her second, “The Seamstress of New Orleans,” last year. Now she has a contract for two more books.

And some years ago, while a student at Ole Miss, she decided to learn to speak French. So, it’s no surprise to learn that during her junior year, she left school to spend a semester in France. “I had no idea whatsoever as to what kind of family I would be living with. I just really knew I only wanted to immerse myself in the language and live in a place where I couldn’t speak English, where I could only speak French,” she told me.

The time spent in France was “life-changing.” Her proficiency in learning the language, mastering the accent so complete that in the months of her residency, she was frequently mistaken for French. The family of seven that ultimately fulfilled her dreams and destiny became her family as she became theirs. “I am the American sister, and we visit back and forth every year or two.”

McPhail recalls that, “My French ‘mother’ Geneviève was a remarkable cook; everything she touched was delicious.”

Despite the change of name and modification, McPhail owes the recipe for “Chicken au Lapin” that follows to Geneviève, who “prepared rabbit in.”

“I adored it,” she recalls. “When she came to Atlanta to visit me, we went out to a huge market searching for lapin and prepared it in my kitchen. I asked her if this would be a good recipe for chicken and she shook her head. ‘No, it’s for rabbit.’ But not having a source for rabbit, I experimented with chicken, and I often find myself just craving its deliciousness. So, I hope you will try it and love it. If you happen to have a source for rabbit, you can do that as well. It’s really a recipe for lapin.”

The simplicity of the recipe and ease of preparation belies how flavorful it is!

Chicken au Lapin
Ingredients

Chicken thighs, number as desired (If dark meat is not your thing, it is equally delicious made with chicken breasts – just be sure to use boneless and reduce cooking times.)

Dijon mustard—lots of it!

Salt and pepper

Olive oil

White wine, small amount– or apple cider vinegar, even smaller amount

Directions

1. Cover the chicken completely in a thick coat of mustard (yes, you read that right).
2. In a large skillet, heat the oil over medium. Cook the chicken thighs skin-side down, undisturbed, until the skin is golden brown, 6 to 8 minutes. Flip and cook until lightly browned on the other side, about 4 minutes.
3. Salt and pepper (or season all) to taste.
4. Add white wine or a tiny bit of vinegar if desired (or not).
5. Reduce heat to low, cover and cook for about 20-25 minutes. Check for doneness.
6. Serve with rice, covered in cooking juices.

Bon Appétit!