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 recipe?
Dear Jan: Nic’s came through graciously. Here’s a good trick to keep in mind, especially when you’re having a large party and want to prepare as much as possible ahead of time: Prepare the chicken up to the point of adding the mustard sauce and keep refrigerated. This can be done a day or two ahead. When you’re ready to serve, spread the Pommery Sauce over the cooked chicken pieces and place under the broiler to heat up and crisp the skin.