This is a simple and tasty way of cooking young chickens, and works very well with rice or pasta.
2 small chickens, cut into 6 pieces each (ask your butcher to do it)
12 shallots, peeled
5 bay leaves
400 g thick-cut smoked bacon, chopped
2 tbsp olive oil
freshly ground black pepper
2 tbsp grainy mustard (such as Meaux)
a bunch of French tarragon
200 ml white wine
1. Trim the chicken pieces of fat and place them in a bowl. Add the whole shallots, bay leaves, bacon, olive oil and seasoning. Mix well, cover and leave to marinate in the fridge overnight.
2. Heat the oven to 180°C/gas 4.
3. Transfer the marinating chicken to a large roasting tin, and spoon its marinade over it. Cook for 40 minutes.
4. Place the mustard in a bowl. Strip the tarragon leaves from their stalks and chop finely, add to the mustard along with the white wine, and mix well.
5. Remove the chicken from the oven and drain off the excess fat, then pour the mustard mix over the chicken. Mix well and return to the oven to cook for another 10 minutes.
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