Serves 4
Directions
- 1Rub the chicken with 1 tbsp Dijon mustard, season well with salt & pepper.
- 2Add the potatoes, lardons, shallots, garlic & thyme to a large casserole dish. Pour over the stock and sit the chicken on top.
- 3Roast at 200°C (180°C fan) for 1 hour 15 minutes until golden and cooked through.
- 4Remove the chicken to rest. Place the casserole on the hob, stir through the wine, remaining Dijon and cream, then simmer until slightly thickened. Stir through parsley.
- 5Carve the chicken and spoon over the potatoes and mustard cream sauce.
Ingredients
- 1 whole whole chicken
- 2 tbsp Dijon mustard
- 1 kg baby potatoes, peeled & halved
- 200 g lardons
- 4 small shallots, halved
- 4-5 whole garlic cloves, smashed
- 5 whole thyme sprigs
- 250 ml chicken stock
- 200 ml dry white wine
- 60 ml thickened cream
- 1 tbsp parsley
Equipment
casserole dishhob
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