for 4 person

Potato mixture

600 g	baby potato, halved lengthwise
2	apple, sliced
1	onion, sliced
2 tbsp	coarse-grain mustard
2 tbsp	olive oil
2 sprig	rosemary
½ dl	vegetable bouillon
a little	salt

Chicken legs

1 tbsp	coarse-grain mustard
1 tbsp	olive oil
2 tbsp	honey
2	garlic clove, pressed
1 tsp	salt
4	chicken thigh (approx. 200 g each)

Mustard sauce

½ tbsp	butter
1	shallot, finely chopped
1 dl	white wine
1 dl	cream
1 sprig	rosemary
1 tbsp	coarse-grain mustard
	salt to taste

How it's done

Potato mixture

Mix the potatoes with all the other ingredients up to and including the salt, spread onto a baking tray lined with baking paper.

Chicken legs

Mix the mustard with all the other ingredients up to and including the salt. Coat the chicken legs with the mixture, place on top of the potato mixture.

To bake

Approx. 45 mins. in the lower half of an oven preheated to 220°C.

Mustard sauce

Heat the butter in a pan. Sauté the shallot. Pour in the wine and cream, add the rosemary, bring to the boil, simmer over a medium heat for approx. 5 mins., stir in the mustard, season. Serve with the chicken.

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