Chicken Dijonnaise & Parsley Potatoes

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat 

Season the chicken thigh skins with salt 

Once hot, add the chicken, skin-side down and cook for 10 min, turning once

Boil a full kettle

While the chicken is cooking, cut the waxy potatoes into large, bite-sized pieces

Add the potatoes to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 10-15 min or until they're fork-tender

Once cooked, drain and leave them to steam dry in a colander, keep the same pot for later!

While the potatoes are cooking, chop the chestnut mushrooms in half

Peel and finely chop (or grate) the garlic 

Peel and slice the shallot[s] finely

Chop the parsley finely, including the stalks

Once the skin is crispy, transfer the chicken to a baking tray, skin-side up

Put the tray in the oven for 12-14 min or until the chicken is cooked through (no pink meat!)

Return the pan to a high heat with a drizzle of vegetable oil 

Add the chopped mushrooms with a pinch of salt and cook for 5-6 min or until they're browned and caramelised

Meanwhile, dissolve 1/2 [1] Knorr chicken stock cube in 200ml [400ml] boiled water

Return the reserved pot to a medium heat with a large knob of butter

Once hot, add the sliced shallot and drained potatoes and cook for 3-4 min or until the shallot is starting to caramelise

Add the chopped parsley, season with a pinch of salt and pepper and mix until well coated – these are your parsley potatoes

Once the mushrooms have caramelised, add the chopped garlic and 1 tsp [2 tsp] flour to the pan and cook for 30 sec

Add the chicken stock and cook for 2-3 min or until it's starting to thicken

Once thickened, add the clotted cream, Dijon mustard and wholegrain mustard and cook for 1-2 min until a smooth and thick sauce remains