Name: Rosemary, mustard and brandy chicken with buttered carrot
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbsp olive oil; 8 chicken thighs, bone in, skin on; 1 onion, thinly sliced; 3 garlic cloves, finely chopped; 60 ml brandy (¼ cup); 250 ml chicken stock (1 cup); 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

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.

Ingredients

2 tbsp olive oil

8 chicken thighs, bone in, skin on

1 onion, thinly sliced

3 garlic cloves, finely chopped

60 ml brandy (¼ cup)

250 ml chicken stock (1 cup)

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

1.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.

2.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.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles

Ingredients

Method

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