Briarde Fattened Chicken

Ingredients for four: one 2.5-kg boned and cut fattened chicken, 2 onions, 2 carrots, 1 bottle of cider, 100 g of Meaux mustard, 80 g of flour, 200 g of fresh cream, 20 cl of oil, salt and pepper.


Preparation :

Finely dice the onions and carrots and lightly fry them in a pan with the oil. When the vegetables begin to brown, add the pieces of chicken and fry lightly.
When your poultry is well coloured, add salt and pepper and sprinkle with flour. Mix well, taking care not to let the flour burn: pour on some cider from the bottle until the pieces of meat are fully immersed.
Cover and leave to simmer.
When the dish is cooked, remove the pieces of meat and keep them warm.
Strain the sauce through a conical strainer or a fine sieve. In another recipient, pour the Meaux mustard and dilute with some sauce; mix and add the cream to obtain a creamy sauce. Check that it is well seasoned and pour the sauce over the pieces of chicken.
This dish can be accompanied by endives au gratin or boiled potatoes.