Peach chicken in mustard sauce

Kip met mosterdsaus en perziken

1 chicken
salt and pepper
¼ tsp curry powder
¼ tsp ginger powder
pinch nutmeg
50 grams butter
3 tbsp vegetable oil
1 dl sherry
4 dl cream
2 tsp cognac
2 tbsp mustard
400 grams peaches

Cut the chicken into eight pieces. Rub it with a mixture of salt, pepper, curry powder, ginger powder and nutmeg. Heat oil and butter in a skillet and quickly brown the chicken pieces on all sides. Turn down the heat and simmer the chicken for about 40 minutes, turning the pieces over once in a while. Add water or stock if the oil/butter gets too dark.

Put the chicken parts on absorbent paper. Drain the grease, except for about one tablespoon. Add 1.5 deciliter hot water to quench. Add the sherry. Boil the mixture until reduced to about 1 deciliter. Put that through a sieve into a small pan. Add the cream and bring to a boil. Mix in the mustard and the diced peaches. Heat until warm and pour over the chicken. Serve.