Recipe courtesy of David Rosengarten

Poussin a la Moutarde (Small Chicken with Mustard)

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  • Total: 1 hr 5 min
  • Prep: 10 min
  • Cook: 55 min
  • Yield: 1 serving
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1 very small chicken

2 to 3 tablespoons Dijon mustard

1/2 cup creme fraiche

Salt and pepper

1 tablespoon butter


  1. 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.
  2. 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