It wasn't very easy to find Auvergnat recipes online - until I decided to search in Spanish and came up with this great site, which includes recipes from all over the world (alas, not in the most user friendly manner). That's where this particular recipe comes from, courtesy of the French Embassy (in Spain, I guess).

This is the most ambiguous recipe I've cooked so far. The original recipe did not include the quantities for most ingredients, and was somewhat vague as to how to cook the vegetables ("al vapor", which I'd translate as "steam"). After some consultation I decided to sweat the vegetables, which I think worked out quite well.

Indeed, the whole recipe came out great - it was absolutely delicious. The chicken was moist - I used thighs and they were perfectly cooked after 45 minutes, if using breasts you may want to decrease the cooking time - and flavorful, and the sauce was out of this world. I think the proportions I used (and list below) worked perfectly - though if I make it again, I'll probably make twice as much vegetables/sauce.

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Bourbonnais Chicken with Mustard Sauce Ingredients 4 Tbsp. + 2 tsp. vegetable oil 1 yellow onion, chopped 2 carrots, thinly sliced 2 bay leaves 3/4 cup loosely packed parsley leaves from 1 stick of rosemary salt & pepper to taste 1 1/2 cups white wine 1/3 cup water 1/2 tsp. dry thyme 4 lbs chicken parts 1 cup mushrooms, sliced 3 shallots, chopped 1 Tbsp. mustard 1/3 cup whipping cream Instructions Heat 2 Tbsp. oil in a large & wide saute pan. Add the chopped onion, carrot, bay leaves, parsley and rosemary. Stir, cover and cook on low for 5 minutes. Stir the vegetables again, cover and cook for another 5 minutes. Season with salt and pepper. Add the wine, the water and thyme, stir, and bring to a boil uncovered. Reduce temperature and simmer until reduced to 3/4 the amount of liquid. Meanwhile lightly salt the chicken pieces. Pour 2 Tbsp. oil in another wide saute pan, heat on medium-high, and brown the chicken on both sides. Put the chicken in the pan with the vegetables, bring to a boil, reduce temperature and simmer for 45 minutes. Remove the chicken and keep warm. If necessary, boil off any extra liquid - you'll want to end up with about 3/4 cup. Meanwhile, saute the mushrooms in 1 tsp. oil until they are golden. Set aside. Heat 1 tsp. oil in a small pan and add the chopped shallots. Cover, turn the heat to low, and cook until the shallots are transparent. Add the shallots to the vegetables and mix. Add the mustard, whipping cream and mushrooms and mix well. Cook until the sauce is warm. Serve the sauce over the chicken.

Adapted from a recipe at Cocina PB