Roasted Chicken in Mustard Cream

Ingredients

Serves 6

• 3 Tablespoons Olive oil

• 1kg Chicken pieces

• Salt to taste

• 2 Onions, finely chopped

• 3 Leeks, sliced

• 250g Mushrooms, finely chopped

• 1 Teaspoon Dried thyme

• Grated zest of 1 Lemon

• 150ml White wine

• 250ml Chicken stock

• 250ml Cream

• 3 Tablespoons Mustard

• Handful of fresh parsley for garnish

Method

1. Preheat the oven to 180°C (356°F).

2. Heat olive oil in a large, oven-safe pot until very hot.

3. Season the chicken with salt and pepper and brown in the hot oil until the skin is golden brown.

4. Remove the chicken from the pot and set it aside.

5. Sauté the onions and leeks in the same pot for 2 minutes.

6. Add the mushrooms and sauté for an additional 2 minutes.

7. Stir in the thyme and lemon zest and sauté for another 2 minutes.

8. Pour in the white wine and stir the mixture with a wooden spoon to loosen any brown bits from the bottom of the pot.

9. Place the chicken back into the pot with the skin side up.

10. Mix the chicken stock, cream, and mustard, and pour it over the chicken.

11. Cover the pot with a lid and roast for 45 minutes.

12. Remove the lid and roast for an additional 15 minutes, or until the chicken is golden brown and cooked through.

13. Serve with rice and chopped parsley for garnish.

Enjoy your Roasted Chicken in Mustard Cream