French-inspired, this recipe needs a milder mustard such as Dijon or mild English.

Ingredients

• 4-6 chicken leg and thigh portions
• 1 onion, peeled and sliced
• ¼ cup Dijon mustard
• 3-4 cloves garlic, crushed, peeled and sliced
• 2-3 bay leaves
• few sprigs thyme
• 1 cup white wine
• ½ cup cream

Method

1. Preheat the oven to 180ºC.
2. Heat a dash of oil in a non-stick frying pan and brown the chicken pieces on both sides quickly over a medium heat. Transfer to a heat-proof dish. Add the onion to the pan and cook for 5-6 minutes until tender but not brown.
3. Spread the chicken with the mustard, scatter over the onion, garlic, bay leaves and thyme. Season well with plenty of pepper and pour in the wine.
4. Bake, uncovered, in the preheated oven for 1¼-1½ hours until the chicken is tender and the juices run clear. Remove the chicken from the pan and keep warm.
5. Reduce the cooking juices by half. Add the cream. Return the chicken to the pan and scatter over some freshly chopped thyme to garnish. Serve with your favourite seasonal vegetables.

Cooks Tips

Sweeter-style white wines like a pinot gris or reisling work well here rather than chardonnay and sauvignon blanc.