Pot-roasted Chicken with Mustard


3 tbsp unsalted butter
2 tbsp vegetable oil
one 3-1/2-lb free-range chicken
3/4 cup dry white wine
10 oz button mushrooms, wiped
6 tbsp Cognac
black pepper


1 tbsp unsalted butter
1 tbsp all-purpose flour
2 cups milk
3/4 cup creme fraiche
2 tbsp whole -grain mustard
2 tbsp strong Dijon mustard
2 tbsp Savora mustard
1 bunch of fresh tarragon, finely chopped


  1. Preheat the oven to 400°F.
  2. Melt the butter and oil in a roasting pot or flameproof casserole dish on the stove top. Season the chicken, then add it to the pot, and color it on all sides.
  3. Put the chicken in the oven to roast for 1-1/4 hours, but every 15 minutes turn the bird, baste it, and add some white wine until you’ve used up all the wine. Once the chicken is cooked, take it out of the pot and set it aside to rest.
  4. Slice the mushrooms, add them to the pot, and cook for 2-3 minutes. Pour in the brandy and flambe briefly, then set aside to keep warm.
  5. For the sauce, melt the butter in a heavy-bottomed pan, add the flour, and cook for 3 minutes.
  6. Pour in the milk, whisking well, bring to a boil, and cook for 7-8 minutes.
  7. Stir in the creme fraiche, then take the pan off the heat and whisk in the mustards and tarragon. Add the mushrooms and any liquid from the roasting pot to the sauce. Do not boil the sauce again, or it may separate and taste bitter.
  8. Disjoint or carve the chicken and serve with the mushroom sauce.

Makes 2 to 4 servings.

Source: The French Kitchen