Ingredients

1	Whole chicken, cut into 8 serving pieces
3 Tbsp	Extra virgin olive oil
3 Tbsp	Butter
1 handful	Fresh thyme
2	Onions, minced
160 g	Onions, whole pearl
160 g	Button mushrooms
2	Carrots, diced
3	Garlic cloves
2 Tbsp	Flour
450 ml	White wine
4 Tbsp	Maille Dijon Mustard
450 ml	Chicken stock
225 ml	Cream, thick

Directions

1. Preheat oven to 180°C.
2. Season chicken with salt and pepper.
3. Heat Olive oil in large skillet over medium-high heat and brown chicken on all sides.
4. Add butter and thyme to skillet and cook chicken a few more minutes until golden brown. Remove from skillet and set aside.
5. Sautée onions, mushrooms, carrots and garlic in same skillet until onions are caramelised.
6. Reduce heat to low, add flour and cook, stirring constantly, 1 minute. Stir in wine and Maille Dijon Mustard and cook until sauce is smooth.
7. Arrange chicken, sauce, and vegetables in baking dish. Pour chicken stock over ingredients until pan is about ¾ full. Cover and bake 45 minutes or until chicken is thoroughly cooked. Stir in cream and cook an additional 5 minutes or until heated through.

Chef’s tip

While this dish is traditionally served with white rice, you could use herbed polenta