This recipe is taken from Jamie’s 30-Minute Meals. It’s a tale of two halves really; the chicken is brilliant, punchy mustard yet restrained creamy leeks. And the dauphinoise is… OK. And far too anchovy-y. Even as a fan I think these are too stinky. And the potatoes didn’t cook in time, so I’d much rather give it longer and do it right.
Mustard chicken with potato dauphinoise (serves 2):
For the dauphinoise:
1 red onion
500g Maris Piper potatoes
2 cloves garlic
150ml tub single cream
1 bay leaf
For the chicken:
A few sprigs of rosemary
2 chicken breasts
1 teaspoon English mustard
2 cloves garlic
Splash of cream from the dauphinoise
1 teaspoon wholegrain mustard
- Preheat the oven to 220°C. Peel and halve the red onion. Leaving the skins on, slice the potatoes in the food processor along with the red onion. Tip into a sturdy roasting dish and grate over the nutmeg, crush in the garlic and pour in most of the cream. Add the anchovies and grate over a layer of parmesan. Add the bay and thyme and pour over 200ml boiling water. Give it a quick mix and cover with tin foil, then put on a medium hob.
- Put a frying pan on a medium heat. Spread the mustard on the chicken and pat over the rosemary Season, drizzle over olive oil and put in one side of the pan.
- Remove the tin foil from the potatoes and transfer it to the oven until it is golden brown and bubbling (about 15 minutes).
- Trim the leeks and finely slice. Add to the other side of the chicken’s pan. After a couple of minutes frying crush the garlic into the leeks and stir about. The chicken probably needs flipping at this point, so after that add a few splashes of white wine. When the chicken is cooked through remove to a board to rest for a minute. Add the remaining cream to the leeks and stir in the mustard. Season to taste and serve with the chicken.