The sweetness of the shallots work well with the chicken.
4 x skin on chicken breast fillets
5 banana shallots
600 g maris piper or desirée potatoes, peeled and cut into 2cm dice
130 g butter
2 cloves garlic, crushed
70 ml white wine
2 tsp dijon mustard
200 ml chicken stock
1 tbsp tarragon leaves, chopped
1 tbsp parsley leaves, chopped
1 tbsp chives, chopped
100 ml double cream
Take the chicken breasts out of the fridge and allow to come to room temperature for an hour. Pat dry with kitchen paper. Peel and halve 4 of the shallots and finely dice the fifth shallot and set aside.
Put a baking tray in the oven and preheat to 190C fan.
Cook the potatoes in salted water for 20 minutes or until soft. Drain then mash with 100 g butter, season with salt and pepper, return to the hot pan, put a lid on and keep warm.
Drizzle a large frying pan with olive oil, place the chicken breasts skin side down, season the flesh side with salt and pepper. Add the halved shallots cut side down. Fry until the chicken skin is golden and crisp, 5-8 minutes. Turn the chicken over and seal on the flesh side for 2 minutes.
Take the preheated tray out of the oven and place the chicken skin side up on the tray, add the shallots cut side up and drizzle the shallots with a little more olive oil and season with salt. Put in the oven and roast for 8-15 minutes depending on the size of the fillets. Remove from the oven and let the chicken rest. If the shallots are not quite soft put them back in the oven for 5 more minutes.
In the same pan in which you cooked the chicken, over a medium heat add the remaining 30 g of butter, sauté finely diced shallots until soft then add the garlic and cook for 1 minute. Turn the heat to high and pour in the wine, scraping all the bits off the bottom of the pan with a wooden spatula. Simmer until reduced to a syrup.
Stir in the dijon mustard, chicken stock bring to a boil. Reduce the heat and allow to simmer for 5 minutes. Finally stir in the herbs and cream and simmer for a few more minutes until the sauce starts to thicken slightly.
To serve, put a dollop of mash potato in the middle of a warmed bowl, top with a little watercress, cut the chicken fillets in half vertically and place 2 pieces on the watercress along with 2 shallot halves. Pour the sauce around the bowl and serve immediately.
Chicken with Shallot & Mustard Herb Sauce
Ingredients
- 4 skin on chicken breast fillets (approx 200g each)
- 5 banana shallots
- 600 g potatoes peeled and cut into 1cm dice
- 130 g butter
- olive oil
- 2 cloves garlic crushed
- 70 ml white wine
- 2 tsp dijon mustard
- 200 ml chicken stock
- 1 tbsp tarragon leaves chopped
- 1 tbsp parsley leaves chopped
- 1 tbsp chives chopped
- 100 ml double cream
Instructions
- Take the chicken breasts out of the fridge and allow to come to room temperature for an hour. Pat dry with kitchen paper. Peel and halve 4 of the shallots and finely dice the fifth shallot and set aside.
- Put a baking tray in the oven and preheat to 190C fan.
- Cook the potatoes in salted water for 20 minutes or until soft. Drain then mash with 100 g butter, season with salt and pepper, return to the hot pan, put a lid on and keep warm.
- Drizzle a large frying pan with olive oil, place the chicken breasts skin side down, season the flesh side with salt and pepper. Add the halved shallots cut side down. Fry until the chicken skin is golden and crisp, 5-8 minutes. Turn the chicken over and seal on the flesh side for 2 minutes.
- Take the preheated tray out of the oven and place the chicken skin side up on the tray, add the shallots cut side up and drizzle the shallots with a little more olive oil and season with salt. Put in the oven and roast for 8-15 minutes depending on the size of the fillets. Remove from the oven and let the chicken rest. If the shallots are not quite soft put them back in the oven for 5 more minutes.
- In the same pan in which you cooked the chicken, over a medium heat add the remaining 30 g of butter, sauté finely diced shallots until soft then add the garlic and cook for 1 minute. Turn the heat to high and pour in the wine, scraping all the bits off the bottom of the pan with a wooden spatula. Simmer until reduced to a syrup.
- Stir in the dijon mustard and chicken stock, bring to a boil. Reduce the heat and allow to simmer for 5 minutes. Finally stir in the herbs and cream and simmer for a few more minutes until the sauce starts to thicken slightly.
- To serve, put a dollop of mash potato in the middle of a warmed bowl, top with a little watercress, cut the chicken fillets in half vertically and place 2 pieces on the watercress along with 2 shallot halves. Pour the sauce around the bowl and serve immediately.
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