Rosemary, mustard and brandy chicken with buttered carrot


For this modern take on the classic French chicken chasseur, we've kept the brandy and added honey, wholegrain mustard, rosemary and a splash of sherry vinegar to make the sauce sing.

You'll need

2 tbsp olive oil 8 chicken thighs, bone in, skin on 1 onion, thinly sliced 3 garlic cloves, finely chopped 60 ml (¼ cup) brandy 250 ml (1 cup) chicken stock 1 tbsp seeded mustard 2 tbsp honey 2 small rosemary sprigs 100 gm crème fraîche 1 tbsp sherry vinegar or apple cider vinegar 1 bunch frisée, leaves separated   Buttered carrots 2 bunches Dutch carrots, scrubbed, stalks trimmed and halved lengthways 50 gm melted butter ½ garlic clove, finely chopped

Method

  • 01
  • Preheat oven to 180C. Heat half the oil in a flameproof casserole over medium-high heat, add chicken skin-side down and fry, turning occasionally, until browned (2-3 minutes). Transfer to a plate. Add remaining oil to casserole, add onion and garlic and stir until translucent (2-3 minutes). Deglaze pan with brandy, then stir in stock, mustard, honey and rosemary, and bring to the boil. Add chicken skin-side up, season to taste, cover with a lid or foil, and braise in oven until chicken is cooked through (10-15 minutes). Transfer chicken to a tray and discard rosemary. Add crème fraîche and vinegar to casserole, whisk to combine, season to taste and return chicken to sauce.
  • 02
  • Meanwhile, for buttered carrots, cook carrots in a saucepan of boiling salted water until just tender (3-5 minutes). Drain, then toss in a bowl with remaining ingredients and season to taste. Serve with chicken and frisée.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Aug 2017

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