Chicken with mustard and sage
In a bowl, mix together the English mustard powder, and the wholegrain or Dijon mustard, whichever you're using, the dry white wine, the fresh sage leaves and 50ml (1¾fl oz) of the chicken stock. Stir in the chicken pieces, then cover and leave them to marinate for at least an hour, or overnight.
Remove the chicken pieces from the marinade and pat them dry with kitchen paper, then season with salt and freshly ground black pepper.
Place a casserole pot on a medium high heat and add 1 tablespoon of the olive oil. When the oil is hot, add the chicken pieces and cook them for a few minutes on each side until they are lightly browned, then add the wine vinegar and continue cooking for a minute. Then, remove the chicken pieces from the pot and set them aside.
Add another tablespoon of the olive oil, followed by the onion quarters. Cook the onions, stirring occasionally for a few minutes until they are lightly browned around the edges, then add in the chicken pieces, along with the marinade. Add the remaining 50ml (1¾fl oz) of chicken stock, then season with salt and freshly ground black pepper, stir well and bring to a simmer. Cover and leave to gently simmer for 20-30 minutes until the chicken is tender and cooked through.
Next, remove the chicken pieces and the onion quarters from the pot and place on a hot serving plate. Stir in the creme fraiche and cook for a few minutes until the mixture has thickened slightly. Taste and add the squeeze of lemon if necessary. Pour the sauce over the chicken and serve immediately.