Almost like a posh chicken dinner, this recipe has a few processes but the result is worth it. I have used skin-on chicken breasts which keeps the breasts very moist and juicy but if you prefer, skinless breasts or other cuts of chicken would also work well. If you are cooking for a larger crowd, cook a whole chicken and increase the ingredients for the sides.
RECIPE
SERVES 2
Ingredients:
- 2 skin on chicken breasts (I got from M&S)
- 2 teaspoons flour
- 100ml chicken stock
- Honey
- Whole grain mustard
- Dijon mustard
- Fresh or dried tarragon
- About 4 large peeled potatoes
- 200ml double cream
- Extra mature cheddar
- Garlic clove, crushed
- 3 carrots
- 2 large parsnips
- Cauliflower
- Butter
- Olive oil
- Salt and Pepper
METHOD
- First, prepare the dauphinois. Slice the potatoes really thinly, preferably with a mandolin. Heat the cream, crushed garlic and salt and pepper in a pan until it reaches boiling point and then turn off. In an ovenproof dish, layer the potatoes, cream and a layer of grated cheese until you reach the top. Place in the oven at 180C for 30 minutes. If it starts to brown too much, cover with foil.
2. Cut the carrots and parsnips into thick chip-like slices. Boil the parsnips for 2 minutes and drain. Heat a roasting tin in the oven with a good glug of olive oil for 5 minutes. Toss the parsnips and carrots in the tin and roast for around 20 minutes. For the last 5 minutes, drain away any oil, drizzle over some honey and about a tablespoon of chopped tarragon.
3. For the chicken, Season all over with salt and pepper. Place in a roasting tin with 4 florets of cauliflower, a tablespoons of butter and a drizzle of olive oil. Cook for 20-25 minutes depending on the size of your chicken breasts. Spoon the melted butter over the chicken and the cauliflower every 5 minutes or so.
4. When everything is in the oven, make the sauce. In a small frying pan, over a medium heat, melt a teaspoon of butter and add a teaspoon of flour. Stir for a couple minutes. Add the stock gradually, stirring to combine. Allow to bubble and simmer for 5 minutes until thickened. Add around 100ml of honey and start with 2 tablespoons each of Dijon and whole grain mustard. Taste the sauce and add more honey or mustard to your taste. Season with a generous amount of salt and pepper. Finish with a couple tablespoons of chopped tarragon and stir through a tablespoon of butter to make the sauce glossy.
Enjoy!
TIPS
- The dauphinois are easier to serve after they have been out the oven for about 5 minutes.
- Sage would be a good substitute for tarragon.
- Make it quicker: serve with boiled potatoes instead of dauphinois.
- Make it vegetarian: cut a steak shaped slab of cauliflower and roast in the oven the same way you would do the chicken.
