Roast Chicken, Potatoes and Mustard Sauce

Chop the chicken into four pieces, obtaining two pieces with the thigh and leg and two pieces with the breasts and the first part of the wing. Brown the chicken pieces in a pan with 4 tablespoons of oil over high heat, placing them skin-side down. Let them brown for about 5 minutes. Melt the butter in another pan with 2 tablespoons of oil, a sprig of rosemary and a bit of thyme and marjoram. When it is time to turn the chicken pieces, move them to the pan with the bubbling butter, flesh side down. Cook them over medium heat for about 25 minutes, continuously wetting them with the butter and turning them often. Salt them while cooking.

For the sauce: finely chop the shallot and sauté it in a small saucepan for 2 minutes. Then add a heaping teaspoonful of mustard and let it dissolve, then add half a glass of red wine and cook for 3-4 minutes. Blend everything together with an immersion blender, obtaining a pinkish sauce.

For the potatoes: peel the potatoes and chop them into chunks. Cook them in salted boiling water for 5-6 minutes, then strain. Then toss them in a pan with plenty of olive oil and mix. Once they are thoroughly covered in oil, sprinkle with a few tablespoons of bread crumbs and grated cheese. Cook for another 4-5 minutes. Serve the chicken with the potatoes and sauce, adjusting the salt if necessary.