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 oven on to 220?C. Fill and boil kettle.
DAUPHINOISE
Peel and halve the red onion. Wash the potatoes, leave their skins on and slice in food processor with the onion. Tip into a large sturdy roasting tray (approx. 35x25 cm) and season. Grate over ? of the nutmeg, crush in 2 unpeeld cloves of garlic and pour in 225ml 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 the boiled water, cover tightly with tin foil and leave on the heat.
CHICKEN
Turn the heaqt 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 mustard powder over the chicken breasts, 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 fish slice to press down on the chicken to help it cook. It should take arounf 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 unpeeld 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 lemon juice, 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 table.
CHICKEN
Check the chicken is cooked through, then pour the cream into the frying pan. Cover the pan with tin foil. Quickly check the dauphinoise.
Turn the heat off. Transfer the chicken breasts to a board and slice into uneven pieces. Stir in the wholegrain mustard into the sauce, then taste and adjust the seasoning if necessary. Spoon the sauce onto a platter and put the sliced chicken on top. Drizzle over some olive oil and take straight to the table.
DAUPHINOISE
Take to the table.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1439g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1563 | ||
Calories from Fat: 356 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.5g | 53 % | |
Saturated Fat 16.8g | 84 % | |
Monounsaturated Fat 13.6g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 617mg | 190 % | |
Sodium 858.6mg | 30 % | |
Potassium 4028.6mg | 106 % | |
Total Carbohydrate 61.1g | 18 % | |
Dietary Fiber 9.5g | 38 % | |
Sugars, other 51.5g | ||
Protein 231.6g | 331 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1563
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