INGREDIENTS:

· 120ml Lancewood Crème Fraîche (soured cream)
· 2 medium sized chickens, cut into portions
· 60ml prepared English mustard
· 175ml cornflakes finely crumbed
· 2 tsp fresh thyme or ½ tsp dried thyme
· ¼ tsp black pepper, ¼ tsp cayenne pepper & 1 tsp salt
· 60ml butter

METHOD:

Combine the soured cream and mustard in a small bowl. In a second bowl, mix the crumbed cornflakes, herbs and seasonings. Coat the chicken pieces with the mustard mixture. Roll the chicken in the crumb mixture. Place the chicken pieces in a single layer in a large, shallow baking dish and drizzle melted butter over each piece. Bake at 190ºC for one hour, or until the chicken is golden brown and juices run clear when tested with a skewer.

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