We've kept things light and served the chicken with tender green
beans, but it would also be great with a creamy mash or rice pilaf
to soak up the braising juices.
1½ tbspolive oil30 gmbutter, coarsely chopped6chicken Marylands, halved into drumsticks and thighs150 gmsmall Swiss brown mushrooms, halved1leek, thinly sliced2garlic cloves, finely choppedFinelygrated rind and juice of 1 lemon150 mlverjuice1½ tbspDijon mustard250 ml(1 cup) chicken stock80 ml(1/3 cup) pouring cream3sprigs each thyme and tarragon, plus extra, coarsely chopped, to serveButtered green beans400 gmbaby green beans, trimmed30 gmmelted butter½garlic clove, finely choppedFinelygrated rind and juice of ½ lemon
Preheat oven to 180C. Heat half the oil and butter in a large frying pan over medium-high heat, add chicken pieces, skin-side down, and cook, turning occasionally, until golden (3-4 minutes). Meanwhile, heat remaining oil and butter in a flameproof casserole, add mushrooms, leek, garlic and rind and cook, stirring occasionally, until tender (2-3 minutes). Deglaze pan with verjuice, scraping base of pan, stir in mustard, then add stock and cream. Bring to the boil, add chicken pieces, skin-side up, then add herbs and season to taste. Transfer to oven and braise until chicken is cooked through (10-15 minutes). Stir in lemon juice and check seasoning.
Meanwhile, for buttered green beans, blanch beans (2-3 minutes), drain, toss in a bowl with remaining ingredients, season to taste and serve hot with braised chicken.