Friday, 2 October 2009

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.

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