½ pound thick sliced bacon
½ cup yellow salad mustard
3 tablespoons dry mustard (we recommend Colman’s)
4–5 pounds chicken parts, bone in and skin on
8 ounces baby bella mushrooms, cut in half
1 large onion (3/4 pound or so), cut into bite sized pieces
½ pound carrots (2 large), cut into bite sized pieces
2 stalks celery (about 6 ounces), cut into bite sized pieces
2 cups white wine, such as Chardonnay
2 cups chicken stock
3 sprigs rosemary, about six inches long
6 large fresh sage leaves
5 tablespoons butter, softened
6 tablespoons all-purpose flour
1/3 cup Dijon mustard (you can also use country-style whole grain mustard if you prefer)
Cut bacon into half inch strips (called lardoons).
Mix yellow salad mustard with dry mustard.
Place chicken pieces on a sheet pan or platter, skin up and thoroughly pat dry. Then smear on half the mustard mixture.
Heat a heavy bottomed 5 ½ quart pan to medium heat. Once hot, add bacon and cook until slightly done but not crisp, ten minutes. Remove bacon to paper towels to drain. Pour bacon fat into a bowl and add one tablespoon back into the pan. Reserve the rest of the bacon fat. Leave pan on medium heat.
Add the mushrooms and cook for five minutes at medium heat, stirring occasionally. After five minutes, remove to a bowl.
Add two more tablespoons bacon fat.
Once the pan is back to hot, place chicken mustard side down into the pan without crowding. (You will need to sear chicken in two to three batches). Brush the exposed side with the mustard, saving enough for each batch.
You only want a light sear so after four minutes, use a spatula and flip. (Make sure you use a spatula and not tongs otherwise the sear will stay on the pan instead of the chicken.) Cook for four more minutes and remove to a platter or tray, again using a spatula. Repeat for remaining chicken.
Add remaining bacon fat into the pan and increase heat to medium high.
Add onion, carrots and celery and sauté for five minutes, stirring occasionally with a wooden spoon.
Add wine and stir to scrape up any brown bits on the bottom.
Add stock and place mushrooms and chicken (skin up) back in the pan, leaving the tops exposed.
Lay the rosemary over a foot long piece of butcher’s twine. Stack the sage leaves in the center and wrap the string around several times, finishing with a knot. Tuck this herb bundle into the pan.
Once the liquid starts to bubble, reduce to low, partially cover and simmer for 45 minutes. The liquid should be at a medium simmer.
While the chicken is cooking, make oven roasted potatoes or your favorite potato or rice.
Mix the softened butter with the flour to form a paste. Unlike a roux which is cooked, this mixture is put into the liquid without cooking it first and will cook in the sauce as it simmers. This paste is called Beurre Manie.
After 45 minutes, remove the chicken to a platter, and with a large slotted spoon, also remove the vegetables to the same platter and loosely cover with foil to keep warm. Keep burner on medium high.
Remove the rosemary and sage and discard.
Add the Beurre Manie and the Dijon to the liquid and stir with a whip to dissolve. Simmer for three minutes on a medium heat to cook the raw flour out and blend the flavors. Taste and adjust seasoning.
To serve, place roasted potatoes around outer edge of chicken and vegetable platter, pour some sauce over chicken and vegetables and serve remaining sauce on the side.
Finally top with the cooked lardoons of bacon.