Note: J’ai utilisé des cuisses de poulet au lieu du poulet entier.
Preparation time: 20 minutes
Cooking time: 80 minutes
- 3 tablespoons olive oil
- 1/4 cup Dijon mustard
- 1 tablespoon honey
- 1 teaspoon crushed mustard seeds
- 1 teaspoon crushed coriander seeds
- 2 cloves garlic, finely chopped
- 1 chicken, about 1.8 kg (4 lb) (ou 6 à 8 cuisses de poulet)
3 onions, cut into 1-cm (1/2-inch) slices
- Salt and pepper
- 1/4 cup chicken broth
- 1/2 cup 35% cream
- 2 tablespoons Dijon mustard
- With the rack in the middle position, preheat the oven to 180°C (350°F).
- In a bowl, combine 1 tablespoon of the olive oil, the mustard, honey, spices and garlic. Set aside. Using your fingers, gently lift the skin from the breast and legs, taking care to avoid tearing it. Spread 1/3 of the mustard mixture evenly under the skin. Brush the remaining mixture on the chicken. If desired, use kitchen string to truss the legs and help the chicken hold its shape. In a large ovenproof skillet or roasting pan,
combine the onions with the remaining oil.
- Place the chicken in the dish. Season with salt and pepper. Roast until a meat thermometer inserted in the thigh, without touching the bone, reads 82°C (180°F), about 80 minutes. Transfer the chicken to a plate. Accompany with sauce if desired. Carve the chicken. Drizzle with sauce
and serve with the roasted onions.
- In the same skillet or roasting pan, combine all the ingredients and the degreased cooking juices from the chicken. Bring to a boil and reduce by half or to taste. Adjust the seasoning.