- 1 small Chicken about 1kg
- ½ bunch or 15g French tarragon
- 2 tbspn wholegrain mustard
- 1 tbspn Dijon mustard
- 2 tbspn olive oil
- 800g new potatoes
- ½ unwaxed lemon
- 500ml water or chicken stock
- 250ml whipping cream
- 1 cucumber
- 1 bunch spring onions
- Salt and pepper
Chop the tarragon roughly, then mix with the two mustards and spread the mixture over the chicken.
Fry the chicken thoroughly on all sides, in a casserole with olive oil, over a low heat.
Wash and scrub the potatoes well. Slice the lemon and add to the casserole with the water/stock. Cover and simmer for 30 minutes.
Add the cream, salt and pepper to taste, and more mustard if necessary. Simmer an additional 15 – 20 minutes, until the chicken is cooked.
Split the cucumber lengthwise and discard the seeds with a spoon. Cut into ½cm slices. Rinse the spring onions, and cut them into sticks of about 3cm. add the cucumber and spring onion to the casserole and let it simmer for about 5 minutes.
Serve in the casserole with bread or rice.