- 1 very small chicken (400 to 500 g)
- 2 to 3 tablespoons Dijon mustard
- ½ cup crème fraîche or heavy cream (125 ml)
- Salt, freshly ground pepper
- 1 tablespoon butter (15 g)
- Preheat the oven 425°F. Truss the chicken and cover it all over with a thick layer of mustard. Bake in a small gratin dish until the mustard turns golden brown, about 40 minutes.
- Heat the crème fraîche in a small pan. Take the chicken out of the oven and remove any surplus mustard; pour on the créme fraîche. Bake for 10 minutes more.
- To serve, place the chicken on a hot dish. Whisk the sauce, taste it for seasoning, and whisk in the butter just before serving.