Chicken with mustard by Laurent Mariotte

Ingredients

6 servings

• 1 whole free-range chicken, cut into 4 or 6 pieces by the butcher (1.8 to 2 kg)
• 1 knob of butter
• 2 tablespoons wholegrain mustard
• 1 tablespoon strong mustard
• 30 cl dry white wine
• 20 cl heavy cream
• 1 sprig of fresh thyme
• 1 tablespoon cooking oil
• salt and freshly ground pepper

Steps

1. 1

   Preheat the oven to 180°C (gas mark 6).

2. 2

   In an ovenproof casserole dish, brown the chicken pieces for 5 minutes, starting skin-side down with the butter and oil. Set the chicken breasts aside.

3. 3

   Deglaze with the white wine, then add the mustards and thyme. Season with salt and pepper. Leave on the heat for 5 minutes, stirring with a wooden spoon.

4. 4

   Cover and bake for 20 minutes.

5. 5

   At the end of this step, add the chicken breasts, pour in the liquid cream, and continue cooking for 30 minutes uncovered. Serve with steamed potatoes or tagliatelle.