Pot-roasted Mustard Chicken

Total Time: 1 hr 40 mins Preparation Time: 25 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 (3 1/2 lb) chicken
• 2 tablespoons whole grain mustard
• 2 carrots, roughly chopped
• 1 onion, roughly chopped
• 1 ounce unsalted butter
• 1 carrot, finely diced
• 1 onion, finely diced
• 1 leek, trimmed and finely chopped
• 2/3 cup chicken stock
• 3/4 cup dry wine
• 1 teaspoon wine vinegar
• 1 tablespoon parsley, chopped
• 1 tablespoon tarragon, chopped
• 1 tablespoon chives, chopped
• fresh ground black pepper

Recipe

• 1 preheat the oven to 350°f
• 2 heat the oil in a large pan and brown the chicken on all sides, then strain the oil into a large oven-proof casserole.
• 3 brush the chicken well with the mustard and place in the casserole. add the roughly chopped carrots and onions, cover with a lid and transfer to the oven for about one hour. test by pricking the thickest part of the leg to see if the juices run clear.
• 4 meanwhile melt the butter in a separate pan and add the finely diced carrot, onions and leeks. sweat slowly without colouring them.
• 5 when the chicken is cooked, remove from the casserole and leave to rest. add the stock, wine and vinegar to the juices and vegetables in the casserole and cook for 5 minutes.
• 6 now strain the casserole juices over the diced cooked vegetables in the pan and bring to the boil. check for seasoning, and shake in the parsley, tarragon and chives.
• 7 put in the chicken and pour the broth over before serving.