Chicken in Mustard Sauce

Cut the chicken into pieces, do not remove the skin. Fry all parts in a little oil at low temperature. Peel the shallots and fry them whole for a short time.

Grind the mustard seeds as finely as possible in a mortar.

Bring milk and soup to a boil, remove from heat, stir in mustard and mustard flour and season with salt, pepper and hot pepper to taste.

Preheat oven to approx. 200 °C, place chicken pieces and shallots in a roasting pan, season with salt and pepper, pour the milk over them and roast for approx. one hour.

Cut the fennel into strips, saving the fennel greens, peel the potatoes and cut them into small pieces. Add both to the roaster and roast again for about 1/2 hour.

Divide meat among plates, season sauce and also generously divide among plates. Sprinkle with finely chopped fennel greens and serve with salad.

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