This recipe came from my Molly Stevens Roasting cookbook so I can’t take credit for it. But you can always tweak it to your heart’s desire. The flavor was outstanding! If you love mustard or the tang of mustard, this dish is for you!

1) Put the pieces of a 3 1/2 - 4 pound chicken in a large bowl. Add a bit of salt and pepper for seasoning and 1/3 Cup of Dijon mustard. I like Maille as it is more aggressive/more flavorful than Grey Poupon. Make sure all the pieces are coated well. Wrap bowl and let it marinade in the fridge for 4 hours or on the counter for 1 1/2 hours.

2) Put chicken in a shallow roasting pan that can fit all the pieces without overlapping/crowding. Pour a 1/4 C of white wine or vermouth around the chicken. Dollop 1/2 C of creme fraiche on top of the chicken pieces (anyway really as the creme will melt in the oven). Put in a 375 degree oven for about 45 minutes or until the breasts register 165 degrees internal temp and the thighs/legs are about 180 degrees. Baste now and then with the drippings.

3) If the chicken isn’t quite brown, take it out of the oven. Turn up oven to broil. Once heated, put chicken in for about 3 to 4 minutes.

4) Take chicken and put on platter, cover with foil. Drain sauce into another pan and bring to a boil Reduce the sauce by half. I recommend either skimming the fat off or putting the sauce into a defatting container. Add 1-4 TBSPs of lemon juice to taste along 2 Tsps of tarragon or parsley. Serve the chicken with a little of the sauce on top of the chicken and the rest in a gravy boat if people want more..

Eat.Drink.Savor.