Poussin a la moutarde - (small chicken with mustard)

1 servings

Quantity Ingredient
1 small Chicken
2 tablespoons Dijon mustard -; (to 3 tbspns)
½ cup Creme fraiche
Salt; to taste
Freshly-ground black pepper; to taste
1 tablespoon Butter

Preheat oven to 425 degrees. Truss chicken and coat all over with a thick layer of mustard. Bake in a small gratin dish until mustard turns golden brown, about 40 minutes. In a small pan heat creme fraiche. Take chicken out of oven, remove any surplus mustard, and pour the creme fraiche over.

Bake 10 minutes longer. Remove chicken to a hot dinner plate. Whisk the sauce, season to taste with salt and pepper and whisk in butter. Pour over chicken and serve immediately. This recipe yields 1 serving.

Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4745 broadcast 03-30-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

04-19-1998

Recipe by: David Rosengarten

Converted by MM_Buster v2.0l.

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