Relive the classics with this retro chicken Diane recipe and see why our parents and grandparents loved it!
- 700g potatoes, peeled, cut into 1.5cm cubes
- 30g unsalted butter
- 2 tbs olive oil
- 4 chicken breast fillets with skin (see note) (wingbone attached – optional)
- 3 shallots, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 cup (125ml) good-quality chicken stock
- 2 tsp Dijon mustard
- 1 tbs Worcestershire sauce
- 1/4 cup (60ml) brandy
- 1/2 cup (125ml) thickened cream
- 2 tbs finely chopped flat-leaf parsley
- 2 tsp lemon juice
- Watercress sprigs, to serve
Preheat oven to 180Â°C. Spread potato on a baking tray, drizzle with 1 tbs oil and toss with salt and pepper. Place in oven to roast while you brown chicken.
Heat butter and remaining 1 tbs 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.
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.