Serves: 4 people • Prep: 30 minutes • Cooking: 45 minutes • Difficulty: easy
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Ingredients
- Free-range Gâtinais chicken suprêmes: 4 pces
- Moutarde de Meaux® Pommery®: 50 g + 20 g
- Olive oil: 2 cl
- Butter: 80 g
- Thyme, bay leaf
- Pink or new-season garlic: 1 head
- New baby potatoes: 500 g
- Chicken stock: 1 dl
Method: Roasted free-range Gâtinais chicken suprême, wholegrain mustard under the skin, new potatoes
Chicken:
- Gently lift the chicken skin and stuff with the 50 g of wholegrain mustard.
- Gently brown the chicken in a pan with the olive oil.
- Turn flesh-side down then add a knob of butter, the thyme, the bay leaf and 1 clove of garlic crushed under the palm of your hand.
- Place in the oven at 100°C and cook gently until it reaches 60°C.
Potatoes:
- Heat the olive oil in the casserole dish. Add the washed and dried new potatoes.
- Brown lightly for 2 minutes then add the garlic cloves, the thyme, the bay leaf and all the remaining butter. Season.
- Let the butter foam, then close the lid. Place in the oven while the chicken cooks.
- At the end of the chicken's cooking time, deglaze the chicken pan with the chicken stock and the 20g of wholegrain mustard.
- Arrange the roasted chicken suprême, the baby potatoes and the confit garlic on the plate, and coat with the mustard chicken stock.
- Garnish with a bay leaf and a sprig of thyme.
