Lemon and mustard chicken with crushed herb potatoes

AT A GLANCE

  • Serves 4 people

  • 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.
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