US
chicken
1
mustard chicken, quick dauphinoise, greens, black forest affogato
© David Loftus

mustard chicken, quick dauphinoise, greens, black forest affogato

servings
4 to 6
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method


TO START Get all your ingredients and equipment ready. Put a medium saucepan and a large ovenproof frying pan on a low heat. Fit the thick slicer disk attachment into the food processor and turn the oven on to 220°C/425°F/gas 7. Fill and boil the kettle.

DAUPHINOISE
Peel and halve the red onion. Wash the potatoes, leave their skins on and slice in the food processor with the onion. Tip into a large sturdy roasting tray (approx. 35 x 25cm) and season. Grate over¼of the nutmeg, crush in 2 unpeeled cloves of garlic and pour in 225ml of single cream.
Tear in the anchovies and finely grate over a large handful of Parmesan. Add the bay leaves, pick the leaves from a few thyme sprigs and add a good drizzle of olive oil. Use your clean hands to quickly mix and toss everything together, then put the tray over a medium heat. Pour in 200ml of boiled water, cover tightly with tin foil and leave on the heat.

CHICKEN
Turn the heat under the frying pan up to medium. Pick and finely chop the leaves from the rosemary sprigs and sprinkle them into the pack of chicken. Sprinkle 1 teaspoon of mustard powder over each breast, then season and drizzle some olive oil over the chicken and into the frying pan. Massage and rub these flavors all over the meat. Put the chicken breasts in the pan, skin side down. Wash your hands well. Use a fish slice to press down on the chicken to help it cook. It should take around 18 minutes in total.

DAUPHINOISE
Give the tray a shake so nothing catches.

GREENS Finely slice the stalks so they cook quickly. Wash the leaves. Put the stalks into the saucepan, cover with boiling water, add a good pinch of salt and put the lid on.

DAUPHINOISE Remove the tin foil. Finely grate over a layer of Parmesan. Drizzle the remaining thyme sprigs with oil, scatter on top and put into the oven on the top shelf to cook for 15 minutes, or until golden brown and bubbling.

CHICKEN Quickly trim the leeks and halve lengthways. Wash them under the cold tap, then finely slice them and add to one side of the chicken pan.

GREENS
Add the chard leaves to the saucepan. Add another splash of boiled water if needed.

CHICKEN Crush 4 unpeeled cloves of garlic into the pan of chicken. Flip the chicken breasts skin side up, then press down on them again. Stir the leeks and add a good swig of white wine.

GREENS
Empty the bag of spinach into a colander and pour the greens and the boiling water over the spinach. Add a lug of olive oil to the empty saucepan, squeeze in the juice of 1 lemon, then return all the drained greens to the pan and use tongs to toss and dress in the flavours. Season to taste, then take straight to the table.

CHICKEN
Check the chicken is cooked through, then pour 75ml of cream into the frying pan. Cover the pan with tin foil. Quickly check on the dauphinoise.

AFFOGATO Put 1 tablespoon of instant coffee into a small jug with 3 teaspoons of sugar. Half-fill the kettle and boil. Crumble the shortbread biscuits into the bottom of 4 espresso cups. Drain the cherries and divide them between the cups. Bash the bar of chocolate up and add a few chunks
to each cup.Take the cups to the table.

CHICKEN Turn the heat off. Transfer the chicken breasts to a board and slice into uneven pieces. Stir 1 heaped teaspoon of whole grain mustard into the sauce, then taste and adjust the seasoning if necessary. Spoon the sauce on to a platter and put the sliced chicken on top. Drizzle over some extra
virgin olive oil and take straight to the table.

DAUPHINOISE
Take to the table. Get your ice cream out of the freezer to soften for later.

TO SERVE
After dinner, stir some boiling water into the jug of coffee and sugar. Take to the table with the ice cream and spoon a scoop into each espresso cup. Grate over some chocolate, then pour over just enough hot coffee (or espresso) to start melting the chocolate. So delicious!


Recipe from:

30-minute-meals

ingredients


DAUPHINOISE
1 red onion
1kg Maris Piper potatoes
1 nutmeg
2 cloves of garlic
1 x 300ml tub of single cream
4 anchovies in oil
Parmesan cheese
2 bay leaves
a very small bunch of fresh thyme

SEASONINGS
olive oil
extra virgin olive oil
sea salt & black pepper

CHICKEN
a few sprigs of fresh rosemary
4 x 180g chicken breasts, skin on
4 teaspoons Colman’smustard powder
3 baby leeks or 1 large leek
4 cloves of garlic
white wine
75ml single cream (taken from cream
for dauphinoise)
1 heaped teaspoon wholegrainmustard

GREENS
200g Swiss chard or other greens
1 x 200g bag of prewashed baby
spinach
1 lemon

AFFOGATO
1 tablespoon instant coffee (or you
could use 4–6 shots of espresso)
3 teaspoons golden caster sugar
4–6 round shortbread biscuits
1 x 425g tin of pitted black cherries
in juice
1 x 100g bar of good-quality dark
chocolate (70% cocoa solids)
1 x 500g tub of good-quality vanilla
ice cream

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tried this recipe or a similar one? share your tips...
1. by Tommy on Sun 15 Apr 2012 @ 09:12

Love it! the Dauphinoise works superbly!

2. by Maria on Sat 14 Apr 2012 @ 18:54

Hola Jamie, te veo desde Israel, pero mi mama te sigue desde Colombia, nos encanta tu programa todo lo que preparas es delicioso.<br /> Esta manana vi tu programa 30 minuutes meals, pero no alcance a ver la receta completa de unas papas con cascara de limon, ajo y romero (rosmery). Podria por favor enviarme la receta? mil gracias.<br /> <br /> Maria Rahav

3. by Katherine on Tue 03 Apr 2012 @ 04:16

Took me 37 minutes on the timer, not bad for a first time. Im in Australia and its just about knowing what you can substitute if you dont have what Jamie has used. Mustard powder I just used a different brand, no big deal. <br /> <br /> But it was absolutely delicious!! My children who are ages 3 and 6 ate it all up. The 6 month old is still too small but Im sure it will be a family favorite from now on!! Keep up the fantastic work

4. by Bu on Fri 30 Mar 2012 @ 09:52

Made this a gluten free experience. The 30 minutes turned into about 1 hour and a bit of swearing. However, great flavours. The affogato was yum. Will try chicken and potatoes again. In Australia we buy chicken filets with no skin and they are huge. Next time I will cut them in halves or quarters to cook them.

5. by angela on Sun 25 Mar 2012 @ 06:21

To Linda: Colman's mustard powder is sold here in the states....has been for a zillion years. It is sold in the spices section of your local grocer. Before I even knew what to do with it, I had it in my pantry, because my mom did. And, geesh, just use cream or heavy cream. The results will be close enough. Find canned cherries in your grocer's baked goods section or in the canned fruit section.

6. by Linda Wood on Fri 23 Mar 2012 @ 13:47

Seriously Jamie? Is this meant for the North American audience - cauuuse I think a lot of people will have trouble with 'single cream'? all of the 'gram' measurements, finding Colman's dry mustard, or a 'tin' of 'pitted black cherries'. And looks a tad labor intensive for your average cook. Otherwise, sounds marvy.<br />

7. by The Fryer on Thu 22 Mar 2012 @ 20:43

Jamies 30 minute meals can be viewed at 4 on demand. You need to download the player and then you can watch every episode from every series. http://www.channel4.com/programmes/jamies-30-minute-meals/4od

8. by Julian on Tue 20 Mar 2012 @ 06:46

You're My Ispiration

9. by thegeebee on Mon 19 Mar 2012 @ 09:12

love, love, loving this one!

10. by Danny Martínez on Tue 13 Mar 2012 @ 00:24

I love Jamie's cooking, too bad I can't get his 30 minute meals here in my country (El Salvador). Is there a way?

11. by Ruthie on Tue 06 Mar 2012 @ 10:34

Looks fantastic!! Is there anything I could substitue the rosemary for - I'm not a big fan, but all the rest sounds amazing!!<br />

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