CG, I hope you are feeling better soon
Certainly, here is the recipe
Chicken with Mustard and Crème Fraîche
4 chicken thighs
250ml crème fraîche
2-3 heaped tbsp grain mustard
2 garlic cloves, crushed
150g pancetta or bacon in the piece
3 or 4 small sprigs thyme
Set the oven at 200C/390F
Put the chicken thighs in an ovenproof dish. Put the creme fraiche in a mixing bowl with the mustard, crushed garlic, a little salt and black pepper. Pull the thyme leaves from their stalks and add them to the creme fraiche.
Cut the pancetta into short, thick strips then fry in a non-stick pan until the fat is golden. Mix with the sauce then spoon over the chicken. Bake for 35 minutes until the sauce is bubbling and the chicken skin is nicely coloured.