Portion the chicken and optionally, cut the meat into chunks. Marinate it in a mixture of white wine, mustard, salt and pepper for half an hour. Peel and chop the potatoes. Spread them in a tray, place the chicken on top, add salt and pepper to taste, top up with 1 cup of water.
Cover the tray with foil and put it to bake in a moderately preheated oven for 40 minutes, then remove the foil and pour the beaten cream over the dish. Bake finished to a golden tan.