For the chicken
50g unsalted butter
2 tbsp vegetable oil
1 x 1.6kg free-range chicken
200ml dry white wine
300g button mushrooms, wiped
For the sauce
1 tbsp unsalted butter
1 tbsp flour
200ml crème fraîche
2 tbsp GRAHAM'S Wholegrain mustard
2 tbsp GRAHAM'S Dijon mustard
1 bunch of fresh tarragon, finely chopped
Preheat the oven to 200C/400F/Gas 6. Melt the butter and oil in a roasting pot or flameproof casserole dish on the hob. Season the chicken, then add it to the pot and colour it on all sides.
Put the chicken in the oven to roast for 1¼ hours but, every 15 minutes, turn the bird, baste it and add some white wine until you’ve used up all the wine. Once the chicken is cooked, take it out of the pot and set it aside to rest.
Slice the mushrooms, add them to the pot and cook them for two to three minutes. Pour in the brandy and flambé briefly, then set aside to keep warm.
For the sauce, melt the butter in a heavy-based pan, add the flour and cook for three minutes. Pour in the milk, whisking well, bring to the boil and cook for seven to eight minutes. Stir in the crème fraîche, then take the pan off the heat and whisk in the mustards and tarragon. Add the mushrooms and any liquid from the roasting pot to the sauce. Do not boil the sauce again or it may split and taste bitter.
Joint or carve the chicken and serve with the mushroom sauce. You need nothing more than a few vegetables and a twirl of noodles.