Name: Lemon and mustard chicken with crushed herb potatoes
Yield: 4
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

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

Method

Main

1.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.

2.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.

Styling by Emma Knowles

Styling by Alice Storey

Styling by Vanessa Austin