poulet au moutarde

this is a well flavoured casserole which was originally a rabbit recipe. it was the first, and dare i say, last rabbit dish i ever made, not because i'm squirmish or anything, but i like chicken, beef, pork and lamb better than rabbit. if i have to eat rabbit, i will, but i like this dish made with chicken - i loved the flavour of this sauce so much i decided to translate it.
if you do choose to make this dish with rabbit, joint and soak the rabbit overnight in salted water to which some vinegar has been added.
i like serving this dish with rice or mashed potatoes so there's something to absorb the delicious sauce; bread isn't a bad addition either, never mind how uncouth it may be.

2 kilos chicken pieces
1 tablespoon plain flour
1 tablespoon olive oil
30 grams butter
4 onions, quartered
2 rashers bacon, cut into strips
3 cups chicken stock
2 tablespoons french mustard
salt and pepper
a bouquet garni consisting of thyme, a bayleaf, celery, parsley and tarragon
1/2 cup cream
parsley to garnish

rinse the chicken pieces and pat dry with paper towels. dust lightly with the flour seasoned with salt and pepper. set aside.
heat the oil and butter in a heavy based casserole and and the onions. colour the onions briefly, remove and set aside.
add the bacon and also allow to colour briefly, remove and set aside.
add the chicken pieces in batches and sear until each piece is golden.
pour in the stock, and add the bouquet garni and mustard.
return the bacon and onions to the casserole.
bring to the boil and lower the heat to a bare simmer for 40 minutes or until tender.
remove the chicken to a warm serving dish and boil the sauce rapidly to reduce and slightly thickened.
skim off the fat.
add the cream and taste for seasoning and correct, if necessary.
pour some of the sauce over the chicken and pour any remainder into a gravy boat for those who like things saucey.
garnish with parsley.
serve.