We were staying with friends a fortnight ago and we were working out dinner when I remembered I had some chicken (thighs) that needed to be cooked. My friend knew just the meal she'd cook - a weekly staple in their house - which could easily become ours too. I love a tried and tested recipe. This meal is relatively straightforward and really tasty. The kids loved it and if I can work out how to cook on crutches I'm planning to make it tonight for our family. I will have some beans with it too.
lemon & mustard chicken with crushed herb potatoes
serves four
ingredients
50 ml olive oil
Preheat oven to 200C. Heat oil and butter in a large casserole or ovenproof frying pan over medium-high heat. Add chicken skin-side down and cook, turning once, until golden (5-6 minutes). Add garlic and stir to combine. Add wine, reduce slightly, then add stock. Transfer to the oven and roast until chicken is cooked through (10-12 minutes). Transfer chicken to a plate and keep warm. Whisk cream and mustard into pan juices and simmer over medium-high heat until reduced by a third (6-8 minutes). Add sage and lemon rind and juice, and season to taste. Return chicken to pan and keep warm.
Meanwhile, for crushed herb potatoes, place potatoes in a saucepan, cover with salted cold water, bring to the boil and cook until tender (15-20 minutes). Drain well, return to pan, add butter, coarsely crush with a fork and season to taste. Add herbs, stir to combine and serve with lemon and mustard chicken.
lemon & mustard chicken with crushed herb potatoes
serves four
ingredients
50 ml olive oil
40 gm
butter, coarsely chopped
1
chicken (about 1.6kg), jointed, skin and meat slashed
4
garlic cloves, crushed
200 ml
dry white wine
100 ml
chicken stock
100 ml
pouring cream
40 gm
Dijon mustard
2 tbsp
sage
Finely
grated rind and juice of 1 lemon
crushed herb potatoes
800 gm
kipfler potatoes, scrubbed
40 gm
butter, coarsely chopped
2 tbsp
coarsely chopped flat-leaf parsley
1 tbsp
chopped thyme leaves
Preheat oven to 200C. Heat oil and butter in a large casserole or ovenproof frying pan over medium-high heat. Add chicken skin-side down and cook, turning once, until golden (5-6 minutes). Add garlic and stir to combine. Add wine, reduce slightly, then add stock. Transfer to the oven and roast until chicken is cooked through (10-12 minutes). Transfer chicken to a plate and keep warm. Whisk cream and mustard into pan juices and simmer over medium-high heat until reduced by a third (6-8 minutes). Add sage and lemon rind and juice, and season to taste. Return chicken to pan and keep warm.
Meanwhile, for crushed herb potatoes, place potatoes in a saucepan, cover with salted cold water, bring to the boil and cook until tender (15-20 minutes). Drain well, return to pan, add butter, coarsely crush with a fork and season to taste. Add herbs, stir to combine and serve with lemon and mustard chicken.
