For: 4 people • Preparation : 30 minutes • Cooking time : 45 minutes • Difficulty : easy
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The ingredients
- Free-range chicken breast from Gâtinais: 4 pcs
- Old-fashioned mustard: 50g + 20g
- Olive oil: 2cL
- Butter: 80g
- Thyme, Bay leaf
- Pink or new garlic: 1 head
- New baby potatoes: 500g
- Chicken stock: 1dL
Recipe process
Chicken :- Lift the skin of the chicken slightly and stuff with 50g of old-fashioned mustard.
- Gently brown the chicken in a pan with olive oil.
- Turn over to the flesh side 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 to reach 60°C.
- Heat the olive oil in the casserole dish. Add the washed and dried baby potatoes.
- Brown lightly for 2 minutes then add the garlic cloves, thyme, bay leaf and all the remaining butter. Season.
- Foam the butter, then close the lid. Place in the oven while the chicken cooks.
- At the end of cooking the chicken, deglaze the chicken cooking pan with the chicken stock and 20g of old-fashioned mustard.
- Arrange the roasted chicken breasts, baby potatoes and candied garlic on the plate, and drizzle with mustard chicken stock.
- Garnish with a bay leaf and a sprig of thyme.
