1. Rub each chicken piece with 2 tbsp of mustard. 2. Heat some oil in a crock pot (I use Le creuset cocotte). 3. Put the chicken pieces in the crock pot (2 or 3 at a time) and turn the pieces. 4. Remove the chicken pieces when they reach a golden brown color on all the sides, then brown the next batch of chicken. 5. Be careful not to burn the mustard. 6. When all the chicken pieces have been browned, put the sliced onion in the pot for about 5-10 min to brown. 7. Then put all the chicken pieces back into the crock pot and add enough water to just cover the pieces. Bring to the boil and reduce the heat to medium. 8. Cover and let it simmer for about 45 minutes or until the chicken is cooked (the juices run clear when chicken is pricked with a fork or knife). 9. Season to taste. 10. Mix the 1/2 cup mustard and 1/2 cup of cream together and add to the sauce. 11. Stir well and serve. ---------------------------------------------------------------------------
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