Chicken Dianne

Ingredients (serves 4)

• 700g pontiac or desiree potatoes, peeled, cut into 1.5cm cubes
• 30g unsalted butter
• 2 tbs olive oil
• 4 chicken breast fillets with skin (see note) (wingbone attached - optional)
• 3 eschalots, finely chopped
• 2 garlic cloves, finely chopped
• 1/2 cup (125ml) good-quality chicken stock
• 2 tsp Dijon mustard
• 1 tbs Worcestershire sauce
• 1/4 cup (60ml) brandy
• 1/2 cup (125ml) thickened cream
• 2 tbs finely chopped flat-leaf parsley
• 2 tsp lemon juice
• Watercress sprigs, to serve

Method

1. Preheat oven to 180°C. Spread potato on a baking tray, drizzle with 1 tbs oil and toss with salt and pepper. Place in oven to roast while you brown chicken.
2. Heat butter and remaining 1 tbs oil in a frypan over medium heat. Season chicken, then cook for 2-3 minutes on each side until golden. Place skin-side up on a tray in oven, turn potatoes, and roast both for a further 5 minutes or until cooked and golden.
3. Return chicken frypan to medium heat, add eschalots and soften for 1 minute, stirring. Add garlic and cook for 30 seconds. Stir in stock, mustard, sauce, brandy and cream, bring to the boil, then simmer on medium heat for 2-3 minutes to reduce by half. Stir in parsley and juice. Season. Serve chicken with sauce, potato and cress.

Notes

• 
  Chicken breasts with skin and good-quality stock are available from butchers and poultry shops. Quick starter: Kick off with another retro revival - a prawn cocktail served in baby cos lettuce with a good-quality cocktail sauce. Quick dessert: Finish with a platter of one hard and one soft cheese with dried muscatels.