4.7
(71)
Your folders
Your folders
Export 13 ingredients for grocery delivery
Step 1
Preheat oven to 180°C. Spread potato on a baking tray, drizzle with 1 tablespoon oil and toss with salt and pepper. Place in oven to roast while you brown chicken.
Step 2
Heat butter and remaining 1 tablespoon oil in a frypan over medium heat. Season chicken, then cook for 2-3 minutes on each side until golden. Place skin-side up on a tray in oven, turn potatoes, and roast both for a further 5 minutes or until cooked and golden.
Step 3
Return chicken frypan to medium heat, add eschalots and soften for 1 minute, stirring. Add garlic and cook for 30 seconds. Stir in stock, mustard, sauce, brandy and cream, bring to the boil, then simmer on medium heat for 2-3 minutes to reduce by half. Stir in parsley and juice. Season. Serve chicken with sauce, potato and cress.
Your folders
tasteofhome.com
4.3
(10)
20 minutes
Your folders
insanelygoodrecipes.com
5.0
(3)
20 minutes
Your folders
allrecipes.com
4.1
(74)
Your folders
vintagerecipeproject.com
Your folders
foodnetwork.com
4.9
(24)
15 minutes
Your folders
simplyrecipes.com
5.0
(59)
15 minutes
Your folders
willcookforsmiles.com
5.0
(2)
20 minutes
Your folders
thekitchn.com
25 minutes
Your folders
cookinglight.com
Your folders
foodandwine.com
5.0
(3.2k)
Your folders
tasteofhome.com
3.9
(16)
10 minutes
Your folders
africanbites.com
5.0
(3)
10 minutes
Your folders
commandcooking.com
5.0
(1)
30 minutes
Your folders
sbs.com.au
1 hours, 30 minutes
Your folders
honest-food.net
5.0
(126)
12 minutes
Your folders
en.wikipedia.org
Your folders
tasteofhome.com
4.7
(18)
15 minutes
Your folders
tasteofhome.com
4.6
(20)
Your folders
taste.com.au
3.7
(21)
315 minutes