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Chicken Diane
Chicken Diane
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Try our delicious retro Chicken Diane recipe for a taste of nostalgia!
Ingredients:
  • 700g pontiac or desiree potatoes, peeled, cut into 1.5cm cubes
  • 30g unsalted butter
  • 36.40 gm olive oil
  • 4 chicken breast fillets with skin (see note) (wingbone attached - optional)
  • 3 eschalots, finely chopped
  • 2 garlic cloves, finely chopped
  • 125ml chicken stock
  • 11.80 gm Dijon mustard
  • 24.40 gm Worcestershire sauce
  • 60ml brandy
  • 125ml thickened cream
  • 40.00 ml finely chopped flat-leaf parsley
  • 10.60 gm lemon juice
  • Watercress sprigs, to serve
  • Salt, to season
Instructions:
  • Preheat your oven to 180°C. Arrange potatoes on a baking tray, coat with 1 tablespoon of oil, sprinkle with salt and pepper. Roast in the oven as you sear the chicken.
  • In a frypan over medium heat, combine the butter and remaining 1 tablespoon oil. Season the chicken and cook each side for 2-3 minutes until golden. Transfer the chicken skin-side up to a tray in the oven. Turn the potatoes and roast both for an additional 5 minutes until cooked and golden.
  • Place the chicken frypan back on medium heat, add eschalots and sauté for 1 minute, stirring occasionally. Then, add the garlic and cook for 30 seconds. Mix in stock, mustard, sauce, brandy, and cream. Bring it to a boil, then let it simmer on medium heat for 2-3 minutes until it reduces by half. Add parsley and juice. Season to taste. Serve the chicken with the sauce, potatoes, and cress.

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