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Ingredients
- 1 very small chicken (400 to 500 g)
- 2 to 3 tablespoons Dijon mustard
- 1/2 cup creme fraiche or heavy cream (125 ml)
- Salt, freshly ground pepper
- 1 tablespoon butter (15 g)
Method
- Preheat the oven 425F.
- Truss the chicken and cover it all over with a thick layer of mustard.
- Bake in a small gratin dish until the mustard turns golden brown, about 40 minutes.
- Heat the creme fraiche in a small pan.
- Take the chicken out of the oven and remove any surplus mustard; pour on the creme fraiche.
- Bake for 10 minutes more.
- To serve, place the chicken on a hot dish.
- Whisk the sauce, taste it for seasoning, and whisk in the butter just before serving.
