Instructions: Preheat oven to 425 degrees.

Truss chicken and coat all over with a thick layer of mustard. Bake in a small gratin dish until mustard turns golden brown, about 40 minutes.

In a small pan heat creme fraiche. Take chicken out of oven, remove any surplus mustard, and pour the creme fraiche over. Bake 10 minutes longer. Remove chicken to a hot dinner plate. Whisk the sauce, season to taste with salt and pepper and whisk in butter. Pour over chicken and serve immediately.

This recipe yields 1 serving.

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