Mustard Chicken Dauphinoise Recipes

MUSTARD CHICKEN & DAUPHINOISE

Steps:

• Rub the mustard and rosemary into the chicken breasts and place in a hot frying pan.
• Slice up the leek and add to the side of the pan. Cook a little.
• Crush the garlic into the leek. Turn the chicken. Add a swig of white wine to the leeks.
• When the chicken is cooked through, add the cream and cover the pan with tin foil until the potatoes are cooked (see following).
• When ready, remove chicken from the pan and slice. Stir the wholegrain mustard into the leeks and season.
• Spoon the leek mixture onto a dish and place the sliced chicken on top.
• kg potatoes
• red onion
• Nutmeg
• cloves garlic
• ml cream
• Parmesan cheese
• bayleaves
• Fresh thyme
• anchovies
• Slice potatoes and onions in food processor.
• Place them all in a deep roasting dish.
• Sprinkle with nutmeg, a handful of grated parmesan and the crushed garlic.
• Pour over the cream.
• Tear the anchovies up and add together with the bayleaves and thyme.
• Drizzle with olive oil.
• Pour over 200ml boiling water.
• Place onto the stove at a medium heat. Cover with foil.
• After about 10 minutes, remove the foil, add more parmesan and thyme and place on the top shelf of a moderate oven for 15 minutes.

CHICKEN DAUPHINOIS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes into a large pot and cover with water; bring to a boil. Cook potatoes until partially cooked, about 4 minutes; drain.
• Mix flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a shallow bowl. Press chicken into flour mixture until evenly coated.
• Melt butter in a large skillet over medium heat; place chicken in hot butter and sprinkle 1 tablespoon tarragon over chicken. Cook chicken until browned, 3 to 4 minutes per side.
• Arrange 1/2 of the potatoes in a baking dish and top with chicken breasts. Layer remaining potatoes over chicken. Mix cream, garlic, 1 teaspoon salt, and 1 teaspoon pepper in a bowl; pour over potatoes and chicken. Sprinkle remaining tarragon over potatoes.
• Bake in the preheated oven until chicken is until no longer pink in the center and the top is golden brown, 45 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let stand for at least 10 minutes before serving.