CHICKEN W/ WHITE WINE, BAY & MUSTARD

May 07, 2020 / Hayden Quinn

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

2 tbs olive oil

1.5kg chicken, cut into 6 pieces

1 bulb garlic, halved horizontally

1 cup (250ml) dry white wine

8 shallots, peeled

600g small kipfler potatoes, scrubbed then halved lengthways

4 fresh bay leaves, torn

2 cups (500ml) chicken stock

2 tbs wholegrain mustard

1 1/2 cups (180g) frozen peas

1/2 bunch kale, stalks discarded, leaves torn

PUTTING IT ALL TOGETHER:

Preheat oven to 200°C.

Heat oil in a large ovenproof frying pan or baking dish. Season chicken well all over, add to pan and cook, turning once, for 8 minutes or until well browned. At the same time add garlic cut-side down and cook for 2 minutes or until browned. Transfer chicken and garlic to a plate.

Add wine, shallots, potatoes and bay leaves to pan and boil for 5 minutes or until wine is reduced by half. Add stock and mustard, return to the boil for 3 minutes, then add chicken and garlic and nestle them among vegetables. Cover with a wet scrunched-up piece of baking paper. Roast in oven for 20 minutes, then remove paper and roast for a further 25 minutes or until chicken and vegetables are tender, adding peas and kale in the last 5 minutes.

Remove from oven and allow chicken to rest for 5 minutes before serving.