Pete's Food Blog

29. Nov, 2021

Chicken Dijonnaise with Chat masala roast potatoes

Ingredients

3 leg/thigh joints of chicken - skin removed/ preferably not marinated

1 glass (150ml) of white wine

237 ml chicken stock (use plain water if the joints have been marinated)

2 tbl brandy (optional for flambé)

2 tbl olive oil

2 cloves of garlic - peeled and crushed

1 ½ tbl smooth dijon mustard

1 tsp dried thyme

Freshly ground pepper

2 tsp cornflour slacked in 15 ml water

For the potatoes

500 g new/small potatoes

1 tbl oil

1 tsp chat masala or garam masala

Method

Pre-heat the oven to 220°C

Pat the chicken dry with kitchen paper, then brown both sides in a frying pan using the olive oil. Optionally, then flambé with the brandy.

Add the remaining ingredients (except the cornflour) and stir well.

Cover and simmer for 45 minutes.

(Meanwhile, toss the new potatoes in 1 tbl oil, sprinkle with the chat masala or garam masala and roast on a parchment lined tin for 45 minutes).

Remove the chicken joints, stir in the slacked cornflour and bring to the boil. Simmer til the sauce thickens to your desired consistency.

Serve with the roast potatoes.