Local Poulet Recipe

Cooking Instructions

1. 1

   Prepare the Chicken

   Preheat your oven to 375°F (190°C). In a large bowl, mix the Dijon mustard, minced garlic, thyme, salt, and black pepper. Rub this mixture all over the chicken, ensuring it's well-coated.

2. 2

   Sear the Chicken

   In a large oven-safe skillet, heat olive oil over medium-high heat. Add the chicken and sear it on all sides until golden brown, about 5-7 minutes per side.

3. 3

   Bake the Chicken

   Pour the chicken stock into the skillet around the chicken. Cover with a lid or aluminum foil and transfer to the preheated oven. Bake for 1 hour.

4. 4

   Make the Mustard Sauce

   After the chicken has baked for 1 hour, remove it from the oven and transfer the chicken to a cutting board. Place the skillet on the stove over medium heat. Stir in the heavy cream and simmer until the sauce thickens, about 5-10 minutes.

5. 5

   Prepare the Fondant Potatoes

   While the sauce is simmering, in a separate pot, melt butter over medium heat. Add the potato rounds and cook until golden brown on both sides, about 5 minutes per side. Then add enough water to cover the potatoes halfway, and cook until tender, about 20-25 minutes.

6. 6

   Serve

   Slice the chicken and serve it with the mustard sauce drizzled over the top, alongside the fondant potatoes.