50g unsalted butter
2 tbsp vegetable oil
1 x 1.6kg free-range chicken
200ml dry white wine
300g button mushrooms, wiped
100ml Cognac
black pepper

For the sauce:
1 tbsp unsalted butter
1 tbsp flour
500ml milk
200ml crème fraiche
2 tbsp grain mustard
2 tbsp strong Dijon mustard
2 tbsp Savora mustard
1 bunch of fresh tarragon, finely chopped

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Michel Roux Jr’s Roast Chicken with Mustard

SERVES: 2 - 4

Dijon is famed for its mustard, hence the title of this wonderfully simple and delicious chicken recipe. In fact, I like to use several different mustards here, as each adds its own character and flavour to the finished dish. Savora mustard contains a number of spices and a touch of honey sweetness.

Preheat the oven to 200°C/Fan 180°C/Gas 6.Melt the butter and oil in a roasting pot or flameproof casserole dish on the hob. Season the chicken, then add it to the pot and colour it on all sides.

Put the chicken in the oven to roast for 1¼ hours, but every 15 minutes turn the bird, baste it and add some white wine until you’ve used up all the wine. Once the chicken is cooked, take it out of the pot and set it aside to rest.

Slice the mushrooms, add them to the pot and cook them for 2–3 minutes.Pour in the brandy and flambé briefly, then set aside to keep warm.

For the sauce, melt the butter in a heavy-based pan, add the flour and cook for 3 minutes. Pour in the milk, whisking well, bring to the boil and cook for 7–8 minutes. Stir in the crème fraiche, then take the pan off the heat and whisk in the mustards and tarragon. Add the mushrooms and any liquid from the roasting pot to the sauce. Do not boil the sauce again or it may split and taste bitter.

Joint or carve the chicken and serve with the mushroom sauce. You need nothing more than a few vegetables and a twirl of noodles.