Sauté chicken with a creamy cider and mustard sauce (poulet a la briarde)

Delicious regional French recipe that celebrates sauté chicken, cider, mustard and cream. This simple combination of ingredients yield succulent one of a kind flavorsome sweet and tangy mustard sauce. Get the recipe: bit.ly/3h3WnqH
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🧅🥕INGREDIENTS🥕🧅
1 whole chicken 1.3 kg (around 3 pounds)
350 ml to 400 ml ( 12 to 13 fluid oz) apple cider alcoholic beverage (sweet or medium dry)
200 ml (7 fluid oz) pure cream (heavy cream or double cream)
2 tablespoons grain mustard ( Meaux or dijon mustard)
50 grams (around 2 oz) carrots (roughly sliced)
50 grams (around 2 oz) shallots (roughly chopped)
salt and pepper to season.
2 tablespoons parsley to decorate
1 tablespoon butter plus 1 tablespoon oil ( to brown the meat)
optional for the garnish:
300 grams oyster mushroom (and other of your choice)
glazed pearl onions ( pickling onion, onion grelot)
Serve this ideally a pilaf or steam rice. For a more attractive look mix wild rice and white rice together. You could also serve this with potato or steamed green beans if you like.
Wine pairing: a Chablis or other white burgundy
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