(Small Chicken with Mustard)


1 very small chicken
2 to 3 tablespoons Dijon mustard
1/2 cup creme fraīche
Salt and pepper
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 fraīche. Take chicken out of oven, remove any surplus mustard, and pour the creme fraīche 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.

Yield: 1 serving