Recipe: Mustard Chicken & Dauphinoise Potatoes

29/09/2010


What a genius Jamie Oliver is...not only does he put together the most amazing flavours and delicious food, and not only does he campaign for a more healthy diet for our kids, but now he's designed recipes that are amazingly delicious but that only take 30 minutes!

 

He's also structured it so you can go through step by step and have a main dish and a side dish prepared at exactly the same time, which is a God send if you ask me because, much as I love to cook, my timings are all way off sometimes and we have to wait an extra half an hour for the side dish!

 

So try the below from Jamie Oliver that I found on DailyMail.co.uk...it'll keep you coming back for more and more and more!


SERVES 4- 6

INGREDIENTS

DAUPHINOISE

  • 1 red onion
  • 1kg potatoes
  • 1 nutmeg
  • 2 cloves of garlic
  • 1 x 300ml tub of single cream
  • Parmesan cheese
  • 2 bay leaves
  • A very small bunch of fresh thyme

CHICKEN

  • A few sprigs of fresh rosemary
  • 4 x 180g chicken breasts, skin on
  • 4tsp English mustard powder
  • 3 baby leeks or 1 large leek
  • 4 cloves of garlic
  • White wine
  • 75ml single cream (taken from cream for dauphinoise)
  • 1 heaped tsp wholegrain mustard


METHOD

TO START: Get all your ingredients and equipment ready. Put a medium saucepan and a large ovenproof frying pan on a low heat and turn the oven on to 220C. Fill and boil the kettle.

 

DAUPHINOISE: Peel and halve the red onion. Wash the potatoes, leave their skins on and slice into even slices along with the red onion. Tip into a large roasting tray (approx 35cm x 25cm) and season. Grate over ¼ of the nutmeg, crush in 2 unpeeled cloves of garlic and pour in 225ml of single cream. 

Grate over a large handful of Parmesan. Add the bay leaves, pick the leaves from a few thyme sprigs and add a good drizzle of olive oil. Use your clean hands to quickly mix and toss everything together, then put the tray over a medium heat on the hob. Pour in 200ml of boiled water, cover tightly with tin foil and leave on the heat.

 

CHICKEN: Turn the heat under the frying pan up to medium. Pick and finely chop the leaves from the rosemary sprigs and sprinkle them into the pack of chicken. Sprinkle 1tsp of mustard powder over each breast, then season and drizzle some olive oil over the chicken and in the frying pan. Massage and rub these flavours all over the meat. Put the chicken breasts in the pan, skin side down. Wash your hands well. Use a fish slice to press down on the chicken to help it cook. It should take around 18 minutes in total.

 

DAUPHINOISE: Give the tray a shake so nothing catches.

 

DAUPHINOISE: Remove the tin foil. Finely grate over a layer of Parmesan. Scatter the remaining thyme sprigs on top and put into the oven on the top shelf to cook for 15 minutes, or until golden brown and bubbling.

 

CHICKEN: Quickly trim the leeks and halve lengthways. Wash them under the cold tap, then finely slice them and add to one side of the chicken pan.

 

CHICKEN: Crush 4 unpeeled cloves of garlic into the pan of chicken. Flip the chicken breasts skin side up, then press down on them again. Stir the leeks and add a good swig of white wine.

 

CHICKEN: Check the chicken is cooked through, then pour 75ml of cream into the frying pan. Cover the pan with tin foil. Quickly check on the dauphinoise.

 

CHICKEN: Turn the heat off. Transfer the chicken breasts to a board and slice into uneven pieces. Stir 1 heaped tsp of wholegrain mustard into the sauce, then taste and adjust the seasoning, if necessary. Spoon the sauce on to a platter and put the chicken on top. Drizzle over some extra virgin olive oil and take straight to the table along with the dauphinoise potatoes.


You can serve as it is with the chicken, leeks and potatoes, or you can choose to add a side of greens, perhaps some spinach...but it all goes down well with a glass of Chardonnay...yum!


By Shinead Cooke