Serves 4
Daupinoise
1 red onion
1kg Maris Piper potatoes
nutmeg
2 cloves garlic
1 x 300ml tub single cream
Parmesan cheese
2 bay leaves
very small bunch of fresh thyme
Seasonings
olive oil
extra virgin olive oil
salt and black pepper
Chicken
a few sprigs of fresh rosemary
4 x chicken breasts, skin on
4tsp Coleman's mustard powder
3 baby leeks or 1 large leek
4 cloves garlic
white wine
75ml single cream (taken from cream from dauphinoise)
1 heaped tsp wholegrain mustard
Greens
200g swiss chard or other greens
1 x 200g bag of prewashed baby spinach
1 lemon
Put a medium saucepan and a large ovenproof frying pan on a low heat. Preheat the oven to 220, gas mark 7. Fill and boil the kettle.
Dauphinoise
Peel and halve the red onion. Wash the potatoes, leave their skins on and slice in the food processor or by hand thinly. Slice the onion. Tip into a roasting tray and season. Grate over some nutmeg or use ground nutmeg, crush in 2 cloves of garlic and pour in 225ml of the single cream. Grate over a large handful of Parmesan. Add the bay leaves, pick the leaves from a few sprigs of thyme and add a good drizzle of olive oil. Use your clean hands to quickly mix and toss everything together, then put the tray over a medium heat. Pour in 200ml of boiled water, cover tightly with tin foil and leave on the heat.
Chicken
Turn the heat under the frying pan to medium. Pick and finely chop the leaves from the rosemary sprigs and sprinkle them into the pack of chicken. Sprinkle 1 tsp of mustard powder over each breast, then season and drizzle some olive oil over the chicken and into the frying pan. Massage and rub these flavours all over the meat. Put the chicken breasts in the pan, skin side down. Wash your hands well. Use a fish slice to press the chicken down to help it cook. It should take about 18 minutes.
Greens
Finely slice the stalks so they cook quickly. Wash the leaves. Put the stalks into the saucepan, cover with boiling water, add a good pinch of salt and put the lid on.
Daupinhoise
Remove the tin foil. Finely grate over a layer of Parmesan. Drizzle the remaining thyme sprigs with oil, scatter on top and put into the oven on the top shelf to cook for 15 minutes or until brown and bubbling.
Chicken
Quickly trim the leeks and halve lengthways. Wash them under the cold tap, then finely slice them and add to one side of the chicken pan.
Greens
Add the chard leaves to the saucepan. Add another splash of boiled water if needed.
Chicken
Crush 4 cloves of garlic into the pan of chicken. Flip this chicken breasts skin side up, then press down on them again. Stir the leeks and add a good swig of white wine.
Greens
Empty the bag of spinach into a colander and pour the greens and the boiling water over the spinach. Add a lug of olive oil to the empty saucepan, squeeze in the juice of 1 lemon, then return all the drained greens to the pan and use tongs to toss and dress in the flavours. Season to taste, then take to the table.
Chicken
Check the chicken is cooked through, then pour 75ml of creaming into the frying pan. Cover the pan with tin foil. Quickly check on the potatoes. After 5-8 minutes turn the heat off. Transfer the chicken to a board and slice into uneven pieces. Stir 1 heaped tsp of wholegrain mustard into the sauce, then taste and adjust the seasoning if necessary. Spoon the sauce on to a platter and put the sliced chicken on top. Drizzle over some extra virgin olive oil and take to the table.
Serve with the dauphinoise and greens.
Daupinoise
1 red onion
1kg Maris Piper potatoes
nutmeg
2 cloves garlic
1 x 300ml tub single cream
Parmesan cheese
2 bay leaves
very small bunch of fresh thyme
Seasonings
olive oil
extra virgin olive oil
salt and black pepper
Chicken
a few sprigs of fresh rosemary
4 x chicken breasts, skin on
4tsp Coleman's mustard powder
3 baby leeks or 1 large leek
4 cloves garlic
white wine
75ml single cream (taken from cream from dauphinoise)
1 heaped tsp wholegrain mustard
Greens
200g swiss chard or other greens
1 x 200g bag of prewashed baby spinach
1 lemon
Put a medium saucepan and a large ovenproof frying pan on a low heat. Preheat the oven to 220, gas mark 7. Fill and boil the kettle.
Dauphinoise
Peel and halve the red onion. Wash the potatoes, leave their skins on and slice in the food processor or by hand thinly. Slice the onion. Tip into a roasting tray and season. Grate over some nutmeg or use ground nutmeg, crush in 2 cloves of garlic and pour in 225ml of the single cream. Grate over a large handful of Parmesan. Add the bay leaves, pick the leaves from a few sprigs of thyme and add a good drizzle of olive oil. Use your clean hands to quickly mix and toss everything together, then put the tray over a medium heat. Pour in 200ml of boiled water, cover tightly with tin foil and leave on the heat.
Chicken
Turn the heat under the frying pan to medium. Pick and finely chop the leaves from the rosemary sprigs and sprinkle them into the pack of chicken. Sprinkle 1 tsp of mustard powder over each breast, then season and drizzle some olive oil over the chicken and into the frying pan. Massage and rub these flavours all over the meat. Put the chicken breasts in the pan, skin side down. Wash your hands well. Use a fish slice to press the chicken down to help it cook. It should take about 18 minutes.
Greens
Finely slice the stalks so they cook quickly. Wash the leaves. Put the stalks into the saucepan, cover with boiling water, add a good pinch of salt and put the lid on.
Daupinhoise
Remove the tin foil. Finely grate over a layer of Parmesan. Drizzle the remaining thyme sprigs with oil, scatter on top and put into the oven on the top shelf to cook for 15 minutes or until brown and bubbling.
Chicken
Quickly trim the leeks and halve lengthways. Wash them under the cold tap, then finely slice them and add to one side of the chicken pan.
Greens
Add the chard leaves to the saucepan. Add another splash of boiled water if needed.
Chicken
Crush 4 cloves of garlic into the pan of chicken. Flip this chicken breasts skin side up, then press down on them again. Stir the leeks and add a good swig of white wine.
Empty the bag of spinach into a colander and pour the greens and the boiling water over the spinach. Add a lug of olive oil to the empty saucepan, squeeze in the juice of 1 lemon, then return all the drained greens to the pan and use tongs to toss and dress in the flavours. Season to taste, then take to the table.
Chicken
Check the chicken is cooked through, then pour 75ml of creaming into the frying pan. Cover the pan with tin foil. Quickly check on the potatoes. After 5-8 minutes turn the heat off. Transfer the chicken to a board and slice into uneven pieces. Stir 1 heaped tsp of wholegrain mustard into the sauce, then taste and adjust the seasoning if necessary. Spoon the sauce on to a platter and put the sliced chicken on top. Drizzle over some extra virgin olive oil and take to the table.
Serve with the dauphinoise and greens.
Verdict
Absolutely gorgeous meal, well worth putting a bit of effort in. My brother in law came round and had tea with us and he had finished the plate full within minutes. Really tasty chicken and the sauce is fantastic. I even enjoyed the greens!
I did my potatoes in the oven rather than on top of the stove to start with. I just cooked them for an hour and they were perfect.
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