50 mlolive oil40 gmbutter, coarsely chopped1chicken (about 1.6kg), jointed, skin and meat slashed4garlic cloves, crushed200 mldry white wine100 mlchicken stock100 mlpouring cream40 gmDijon mustard2 tbspsageFinely grated rind and juice of 1 lemonCrushed herb potatoes800 gmkipfler potatoes, scrubbed40 gmbutter, coarsely chopped2 tbspcoarsely chopped flat-leaf parsley1 tbspchopped 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.