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Whole Chicken Braised with Leeks, Potatoes, Spicy Leaf Mustard

DIRECTIONS

In a bowl, combine the leeks and celery. Set aside. Hold the potatoes in another bowl.
Rinse the chicken inside and out and pat dry with paper towels. Season the cavity with salt and pepper. Dredge the whole chicken in the seasoned flour.
Heat the oil in a large pot or Dutch oven over high heat. When very hot, add the chicken and brown well--breast, back, both sides--about 10 minutes. Reduce the heat to medium-high if the chicken begins to burn. Remove the chicken to a large plate.
Pour off all but 1 tbsp of the fat from the pot and return to medium-high heat. Add the leeks and celery and sauté until softened, about 5 minutes.
Return the chicken to the pot, breast up. Pour in the stock and drop the potatoes all around the bird. Sprinkle a little more salt and pepper over everything and bring to a boil.
Cover, reduce the heat to low, and simmer until a knife easily pierces the potatoes and the chicken is cooked through and very tender, 50 to 60 minutes. Remove the chicken and potatoes to a serving platter, setting the potatoes to one side of the bird.
Add the mustard leaves to the hot juices in the pot and swish them around until wilted, 2 to 3 minutes. Lift the mustard from the pot with a slotted spoon and place on the other side of the chicken. Boil the juices for 1 or 2 minutes, until somewhat thickened. Pour into a pitcher.
Sprinkle the chicken platter with parsley and serve hot. The chicken will not need carving so much as a gentle hand guiding it apart, as it will probably fall away on its own. Pass the pitcher of juices at the table.