If you fancy a delicious meal in, this is the dish for you! I've slightly adapted Jamie Oliver's Recipe and swapped his dauphinoise for my own recipe to make the meal perfect! Take a look at the recipe below...
Ingredients
1kg Maris Piper Potatoes
A Knob of Butter
3 Cloves of Garlic
225ml Single Cream
Salt & Pepper
4 Chicken Breasts with the Skin On
4 tsp of Mustard Powder
A few Sprigs of Thyme
Olive Oil
2 Cloves of Garlic
2 Leeks
A Splash of White Wine
75ml Single Cream
1 tsp Whole Grain Mustard
A Bag of Swiss Chard/Spinach or other Greens
Method
Preheat the Oven to 180°c
Dauphinoise
First get the Dauphinoise on the go...
Peel the potatoes and slice as thinly as you can (I use the slicing attachment on my food processor to speed up the job!)
On a low heat, melt the butter in a large pan and add the garlic and some seasoning
Next add your sliced potatoes and stir until they're all coated
Tip them out in to a baking dish and pour over the cream
Make sure the potatoes are flat and evenly arranged and pop them in the oven
I would say you need to leave them in for 1 1/2 to 2 hours to make sure they're soft and delicious but just keep an eye on how browned the top is!
Chicken & Greens
Season the chicken with the mustard powder some salt and pepper
Pull off the thyme leaves and sprinkle them on. Add some olive oil and massage in the seasoning
Place a pan on a medium heat with a glug of olive oil and place the chicken in skin side down
Cook for about 10 minutes and then flip the chicken and cook for another 5
Crush the garlic in to the pan and cook for a couple more minutes before you add the leeks
Pop the greens in a boiling pan of water for a few minutes and once drained add butter and seasoning
When the leeks begin to soften add the wine and cook the leeks down
Add your mustard and the cream and simmer for a few minutes longer
You're all ready to serve so take out the chicken and pour the sauce on a platter
Slice the chicken place on top and tuck in!
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