Chicken with Cream and Mustard
4 Chicken legs
150ml double cream
3 cloves garlic, peeled
2 tbsp Dijon mustard
2 tbsp olive oil
Salt and freshly ground pepper
1 tbsp flat leaf Parsley, finely chopped
Preheat the oven to 190C/375F/ gas 5
Mash together the garlic, mustard, salt and pepper and enough olive oil to make a thin paste.
Rub the mixture over the chicken, place in a baking dish and bake for 25 minutes. Reserve the rest of the mixture.
Remove from the oven and add the cream and the last of the mustard mixture. Bake for a further 20 minutes. Until golden brown.
Sprinkle with chopped Parsley.
Serve with mashed potatoes and green beans.