Chicken baked with creamy mustard & bay leaves

It's the mustard that sets this rich and velvety dish apart from other creamy dishes. Pour it over potatoes for a gratifying dinner

Serves: 6

Ingredients:

8 garlic cloves, roughly crushed

60ml (¼ cup) Dijon mustard

30ml (2 tbsp) fresh thyme leaves

8 bay leaves

15ml (1tbsp) olive oil

5ml (1tsp) salt

About 12 chicken pieces, skin off - thighs and drumsticks only

2 onions, thinly sliced

300ml fresh cream

100ml white wine or chicken stock

5ml (1 tsp) sugar

Method:

1) Preheat oven to 190°C.

2) In a small bowl, mix together the garlic, mustard, herbs, olive oil & salt.

3) Rub the mix all over the chicken, add the onions, and lay chicken and onions in a roasting pan large enough for the chicken to form a single layer.

4) Roast uncovered for 20 minutes.

5) Mix together the cream, wine or stock and sugar, then pour over the chicken.

6) Bake for another 20 minutes, after which time the cream should be golden brown in places.

Tip: Great with boiled potatoes, mash or just green beans.