6 chicken pieces, legs and thighs
Salt and freshly ground pepper
1/2 cup of low sodium chicken stock
16 cremini mushrooms, sliced
1/2 cup of half-fat cream
2 tablespoons of grainy mustard
1 tablespoon of lemon juice
A small handful of flat leaf parsley, chopped
Preheat oven to 325 F. Place a stockpot on medium high heat and add a good drizzle of olive oil. Dry the chicken pieces on each side with a paper towel and generously season with salt and pepper. Place in the stockpot and leave untouched for 3-4 minutes while the chicken browns. Gently turn the chicken and brown for 3-4 minutes on the other side.
Add the chicken stock to the stockpot, leaving the chicken skin side up so it doesn’t become soggy. Cook for 45 min-1 hour until the chicken is just cooked through. When the chicken is just about done, add a good drizzle of olive oil to a small pan on medium heat. Add the mushrooms and a good pinch of salt and pepper. Saute the mushrooms for 5-6 minutes. Lower the heat and add the reduced chicken stock from the stockpot. Add the cream, grainy mustard and stir. Reduce the sauce until desired consistency and add the lemon juice. Spoon over the chicken. Sprinkle with the parsley. Enjoy!