Kruidenkip met Frans garnituur

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Wrijf 1 kip in met 1 eetlepel Dijon-mosterd en wat gesmolten boter en
bestrooi het met zout en peper.
Braad de kip in 50 gr bakboter rondom bruin en in een braadslee op
225°C in 60 minuten gaar.
Voeg na 30 minuten 50 gr magere spekreepjes, 1 gesnipperd sjalotje en 450
gr (voorgekookte) krieltjes toe.
Voeg na weer 15 minuten 3-4 eetlepels gemengde groene kruiden (diepvries
of vers: peterselie, bieslook, tijm, kervel), 250 gr kleine hele witte
champignons, 300 gr Parijse worteltjes en 1 dl droge witte wijn toe en
laat alles nog 15 minuten stoven.
Bereid witte wijnsaus met bieslook uit een zakje en roer daar 2 eetlepels
mosterd bij.
Geef de saus bij het gerecht.