I’m not sure how the delicious magazine I took this recipe from managed to make the chicken look so attractive. I really enjoyed this, but unfortuately it didn’t photograph particularly well. The amounts are for 4 people.
700g potatoes, peeled and cut into small cubes
2 tbs olive oil
4 chicken breast fillets, with skin (I couldn’t find any fillets with skin, so I used skinless, which worked fine)
3 eschalots, finely chopped
2 garlic cloves, finely chopped
1/2 chicken stock
2 tsp Dijon mustard
1 tbs Worcestershire sauce
1/4 cup brandy
1/2 cup thickened cream
2 tbs chopped parsley
2 tsp lemon juice
Preheat the oven to 180C. Spread the potato in a baking tray, drizzle with 1 tbs oil, and toss with salt and pepper. Place in the oven while you brown the chicken.
Heat the butter and remaining oil in a frypan over a medium heat. Cook the chicken for 2-3 minutes on each side until golden. (If your fillets are thick, cook for a little longer). Place the filllets, skin side up, on a seperate tray in the oven, give the potatoes a stir, and roast both for a further five minutes or until cooked and golden – mine took a good deal longer than 5 minutes, as I don’t think I cooked the chicken well enough in the first stage.
Return the frypan to a medium heat, add the eschallots and cook for a minute, add the garlic and cook for a further minute, stirring all the while. Stir in the stock, mustard, sauce, brandy and cream (I omitted the brandy, and used Carnation milk instead of cream – this seemed to work fine, but I’d like to try it with the brandy). Bring this mixture to a boil then simmer on medium for 2-3 minutes to reduce by half. Stir in the parsley and lemon juice. Serve with the potatoes, and wartercress (I went with some steamed vegetables rather than watercress. I don’t think I’ve ever eaten watercress, actually.)