1 April 2012

Mustard and Sage Chicken with Dauphinoise Potatoes

♬ 'Watch The Throne' By Jay Z

Drop the roast and try something different. Jay Z, Kanye West, mustard, a leek and carrot, yes you read right. Get the gratin dish and peeler ready...


Feeds 3.

Time taken including peeling, chopping and all the fiddly bits: 2 hours.


Mustard Chicken:

350g chicken thigh fillets, chopped in chunks or left as they are.
3 tsp wholegrain mustard
Half a tsp of dried sage
1 large leek, chopped.
1 large carrot, grated.
Olive oil
1 small clove of garlic, crushed.


Butter to grease dish.
4 large Maris Piper potatoes
300ml single cream


: Preheat oven to 200°c.
: Finely slice the potatoes, or use a mandoline slicer.
: Put in a bowl of cold water and rinse. Keep on a kitchen towel and dry.

: Lightly butter and rub a small crushed garlic clove all around the gratin dish, add black pepper.
: Line the potatoes neatly, pour over the cream, season and top with a few rosemary leaves, oregano and grated Parmesan.
: Bake for an hour and a half.
: Once an hour has gone by, use this time for the chicken.
: In a bowl marinade the chicken in a bit of olive oil, mustard, sage and season.
: Fry the crushed garlic in olive oil, time for the chicken to go in. After a few minutes add the vegetables and cook for 15 minutes until chicken is tender and leeks are soft.
: Check on the potatoes, once bubbling and looking scrumptious, serve straight away with greens and chicken. 


Gorgeous, tasty and devoured in a few minutes.

Favourite Song:

ê 'Otis' by Kanye West, Otis Redding and Jay Z.