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Mustard Chicken, quick Dauphinoise & Garlic Asparagus

This recipe is part of Jamie Oliver 30-minute meals that I recently saw on TV. It is so easy to prepare but so delicious so I promised myself that I will try making it.
I already have a bottle of ready made beer mustard (with mustard seed) from Whittington’s. It was one of those from the Christmas hamper that has been handy in the kitchen and only requires a small quantity to enrich the food. However for this receipe, it is the base for the chicken and it’s best when it’s left to marinate with the meat overnight.
Ingredients:
  • 4 chicken breasts/maryland with skin on
  • 2 bunches of asparagus, cut into 3 portions per stalk.
  • 5 baby potatoes
  • 1 giant leek, slice the stalk only
  • Handful of fresh thymes
  • 1 cup of fresh milk
  • 2 cloves of garlic, sliced
  • Ready-made mustard
  • Salt & pepper

Steps:

  1. Marinade the chicken with mustard. Rub them onto the chicken and make sure they are evenly coated. Spread some salt and pepper. Bag them in a sealed bag and leave in the fridge overnight.
  2. Get ready a saucepan with the milk and half cup of water, and get it to almost boil. Pop in the sliced potatoes and bring it to slow boil. Watch out for the milk and do not overboil it, otherwise you will have a messy kitchen. Season with salt. Leave the lide of the saucepan close so that the potatoes can be cooked over low heat till cook through.
  3. Remove the potatoes from the milk sauce and line them onto a porcelain baking dish. Scoop the milk mixture onto them till it fills the lower bottom. Do not dispose the milk mixture in the sauce pan, Sprinkle some pepper and grate some Parmesan cheese if you want on top of the potatoes. Pop them in the oven on grill setting for 15-20 minutes, at 100C degrees, till they are browned on the top.
  4. Heat up a french pan with olive oil. Put the chicken skin side down and sprinkle some thyme leaves. Fry them until the skin is browned and slightly burn through. Turn them over.
  5. Put the leeks onto the pan and cook them through in between the chicken. When they are translucent, reduce the heat to low and pour in the milk mixture used to cook the potatoes earlier. Careful not to flood the chicken – make sure to leave the skin side up dry so that they are crispy. Simmer the mixture slowly till the meat is cooked through. If the sauce is not enough, you can add more milk at this point.
  6. Next, put another pan on the stove and browned the garlic with olive oil. Put the asparagus in and give it a good stir fry till they are just cooked.

Serve all of them together in a plate. Yummylicious!

Recipe adapted from Jamie Oliver’s 30 minute meal series. The original recipe asked for cream but I figured milk would be less fattening and it turned out well.
Cooksnaps
Latest Comments
  1. Brac Areal

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