Serves 3

• 3 chicken quarters
• (thigh with the leg attached)
• sea salt flakes and freshly ground
• black pepper
• 1 tbsp finely chopped sage
• 1 tbsp finely chopped rosemary
• a drizzle of olive oil

For the sauce
• 1 tbsp Dijon mustard
• ½ cup cream

1 Preheat the oven to 220°C. Arrange the chicken quarters in a baking dish, season the quarters well, sprinkle the herbs around (not on) them and drizzle with olive oil.

2 Bake for 1 hour or until cooked through and golden.

3 Remove the chicken from the dish and reserve the cooking juices.

4 Spoon off the fat from the cooking juices (you should have half a cup) and add to a small saucepan along with the cream and Dijon mustard. Simmer over a medium to medium-high heat for a few minutes until thickened and slightly reduced.

5 Strain the sauce and serve with the chicken.