1 whole chicken (cut into portions), or 4 legs
1 jar strong Dijon mustard
25cl whipping cream
50g unsalted butter
2 small glasses Cognac ( optional)
Season the chicken pieces on all sides.
Using a brush, spread a generous coat of strong mustard over the meat.
Place the chicken in a cast-iron casserole. Arrange the pieces next to one another.
Sprinkle with mix herbs leaves.
Cover with a lid and cook over medium heat for about 15 minutes.
After 15 minutes, turn the chicken pieces over and cook the other side for a further 15 minutes.
When the chicken is cooked, remove the meat and keep warm.
Caramelize the cooking juices and skim the excess fat.
Add the whipping cream…
… and bring to a boil to dissolve the juices into the cream.
In a small saucepan, bring the Cognac to a boil. Ignite with a flame to flambé the alcohol.
When finished, pour the flambéed Cognac into the cream sauce.
Add one or two generous tablespoons of strong mustard and combine with a hand mixer.
To give the sauce a creamier consistency, add the butter, and mix, creating small waves at the bottom of the pan. Season to taste.
This delicious recipe can be served with tu and sautéed potatoes, mushrooms and carrots.