1 tablespoons of unsalted butter
200ml crme frache
2 tablespoons of grain mustard
2 tablespoons of strong Dijon mustard
2 tablespoons of Savora mustard
1 couple of fresh tarragon, finely chopped
Preheat the oven to 200C/400F/Gas 6. Melt the butter and oil inside a roasting pot or flameproof casserole dish around the hob. Season the chicken, then combine it with the pot and colour it on every side.
Place the chicken within the oven to roast for 1 hrs but, every 15 minutes, turn the bird, baste it and then add white-colored wine before you’ve consumed all of the wine. When the chicken is cooked, remove it from the pot and hang it aside to relax.
Slice the mushrooms, add these to the pot and prepare them for 2 to 3 minutes. Pour within the brandy and flamb briefly, then put aside to help keep warm.
For that sauce, melt the butter inside a heavy-based pan, add some flour and prepare for 3 minutes. Pour within the milk, whisking well, provide the boil and prepare for seven to eight minutes. Stir within the crme frache, then go ahead and take pan from the heat and whisk within the mustards and tarragon. Add some mushrooms and then any liquid in the roasting pot towards the sauce. Don't boil the sauce again or it might split and taste bitter.
Joint or carve the chicken and serve using the mushroom sauce. You'll need simply a couple of vegetables along with a twirl of noodles.
*In France They Kitchen, by Michel Roux Jnr (Weidenfeld Nicolson, 25), can be obtained from Telegraph Books (0844 871 1514 books.telegraph.co.united kingdom )