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Lemon and mustard chicken with crushed herb potatoes

You'll need

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


  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2013

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