Total votes: 1526




Serves 4

  • 4 chicken breasts
  • 4 endives
  • 8 thin slices of smoky bacon
  • 200 gr of small sausage
  • Bister L'Impériale mustard 
  • Bister Honey-flavoured mustard
  • Mustard seeds and sesame seeds
  • Butter
  • 1 chopped onion
  • 2 dl of cider
  • 2 dl chicken stock
  • 1 dl of fresh cream
  • Chive and parsley
  • 16 small potatoes
  • 1 courgette
  • 1 leak
  • 1 tomato


The chicken and sauce

Open the chicken breasts like opening a book and insert the cooked endive coated with bacon.

Close the poultry and wrap it up in the sausage.

Brown the poultry and roast it in the oven +/- 5 minutes at 170° then coat the top with l'Impériale mustard (a light coating) and roll it in the sesame seeds.

Return it to the oven +/- 8 minutes on a buttered baking tray.

Degrease the pan used for the first part of the cooking.

Deglaze with the cider and reduce it after adding the onion.

Add the chicken stock, bring it to the boil and pour in the fresh cream.

Add the honey-flavoured mustard, adjust the seasoning and the consistency.


Boil the potatoes, drain and roll in the butter and chopped parsley.

Cut the courgette in half lengthways and scoop out the seeds.

Cook for +/-5 minutes in boiling water.

Stuff with the leak sliced thinly and braised.

Arrange all the ingredients in an attractive pattern on the plate decorated with diced tomatoes and snipped chive.