Mustard chicken, quick dauphinoise, greens, black forest affogato

Mustard Chicken, Dauphinoise Potatoes, Greens and Black Forest Affogato

Serves 6

  • For the dauphinoise

  • 1 red onion

  • 1 kg Maris Piper potatoes

  • 1 nutmeg

  • 2 cloves garlic

  • 225 ml single cream

  • 4 anchovies in oil

  • Parmesan cheese

  • 2 bay leaves

  • 1 very small bunch fresh thyme

  • For seasonings

  • olive oil

  • extra virgin olive oil

  • sea salt

  • black pepper

  • For the chicken

  • a few sprigs fresh rosemary

  • 4x180 g higher-welfare chicken breasts, skin on

  • 4 teaspoons Colman's mustard powder

  • 3 baby leeks, or 1 large leek

  • 4 cloves garlic

  • white wine

  • 75 ml single cream

  • 1 heaped teaspoon wholegrain mustard

  • For the greens

  • 200 g Swiss chard or other greens

  • 200g prewashed baby spinach

  • 1 lemon

  • For the affogato

  • 1 tablespoon instant coffee, or you could use 4-6 shots of espresso

  • 3 teaspoons golden caster sugar

  • 4-6 round shortbread biscuits

  • 425g tinned pitted black cherries in juice

  • 100 g good-quality dark chocolate (70% cocoa solids)

  • 500 g good-quality vanilla ice cream

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 disc 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 over ¼ of 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 flavours 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!

Nutritional Information

Mustard chicken, quick dauphinoise, greens, black forest affogato

Four brilliant dishes in just 30 minutes

More Quick fixes recipes >
0 foodies cooked this
Gorgeous creamy chicken, indulgent dauphinoise potatoes – and a lovely little pudding too!
Serves 6
30m
Not too tricky
Print this recipe
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 disc 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 over ¼ of 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 flavours 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!

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 923
    46%
  • Carbs 47.8g
    18%
  • Sugar 16.3g 18%
  • Fat 49g 70%
  • Saturates 15.1g 76%
  • Protein 38.5g 86%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • For the dauphinoise

  • 1 red onion

  • 1 kg Maris Piper potatoes

  • 1 nutmeg

  • 2 cloves garlic

  • 225 ml single cream

  • 4 anchovies in oil

  • Parmesan cheese

  • 2 bay leaves

  • 1 very small bunch fresh thyme

  • For seasonings

  • olive oil

  • extra virgin olive oil

  • sea salt

  • black pepper

  • For the chicken

  • a few sprigs fresh rosemary

  • 4x180 g higher-welfare chicken breasts, skin on

  • 4 teaspoons Colman's mustard powder

  • 3 baby leeks, or 1 large leek

  • 4 cloves garlic

  • white wine

  • 75 ml single cream

  • 1 heaped teaspoon wholegrain mustard

  • For the greens

  • 200 g Swiss chard or other greens

  • 200g prewashed baby spinach

  • 1 lemon

  • For the affogato

  • 1 tablespoon instant coffee, or you could use 4-6 shots of espresso

  • 3 teaspoons golden caster sugar

  • 4-6 round shortbread biscuits

  • 425g tinned pitted black cherries in juice

  • 100 g good-quality dark chocolate (70% cocoa solids)

  • 500 g good-quality vanilla ice cream