Hederfluden Honey & Mustard Chicken

I created the following recipe and dedicated it to Mr François Hederfulen (1955 – 1999) executive head chef of the Fulen restaurant in southern France whom I trained with for many years. I hope you enjoy it.

1 3.5lb Chicken cut in quarters
1.5 table spoons grain mustard
1 table spoon Soya sauce
2 table spoon honey
1 Spanish onion
1 large carrot
1 tea spoon of fresh grated ginger (optional)
1 bay leaf
0.5 bouillon cube
1 cup on dry white wine
salt and pepper to taste

Rinse Chicken; pat dry with paper towel.

Pre heat oven to 375

Slice onions and carrots and place in an oven proof dish crush the bay leaf over the vegetables and place the chicken pieces on top. In a separate bowel mix together the grain mustard, soya sauce and honey lightly season with salt and pepper then cover the pieces of chicken with the mixture. Cook for 30/35 minutes or until tender. Remove chicken from dish and cover. Place dish on medium fire and deglaze with white wine and add half bouillon cube cook for further 2 minutes on high heat remove and strain using a fine sieve.

To serve place portion of chicken on plate and pour over sauce