chicken · oven · hob · ~50 min
Dijon Chicken with Leeks, Mushrooms & Rosemary Roast Potatoes
Seared chicken breast in a white wine, Dijon and crème fraîche sauce with soft leeks and browned mushrooms, served with crisp rosemary potatoes.
| kcal | Protein | Carbs | Fat | |
|---|---|---|---|---|
| Matthias | 1440 | 113 g | 120 g | 55 g |
| Partner | 590 | 54 g | 40 g | 22 g |
Ingredients for 2
Method
Roast the potatoes 40 min
Heat the oven to 220 °C (200 °C fan). Toss the potatoes with 1 tbsp olive oil, the rosemary and 1 tsp salt on a lined tray. Roast 40 min, turning once at the 20-min mark, until golden and crisp.
Prep the chicken 5 min
Slice each chicken breast horizontally into two thinner cutlets (about 1.5 cm thick) so they cook evenly. Pat dry and season with ½ tsp salt and pepper.
Sear the chicken 9 min
With about 20 min left on the potatoes, heat the remaining 1 tbsp olive oil in a large frying pan over medium-high heat. Sear the chicken 4–5 min per side until golden and cooked through (no pink in the middle). Move to a plate.
Cook the mushrooms and leeks 8 min
Lower to medium, add the butter to the same pan, then the mushrooms. Fry 4 min until browned. Add the leeks and thyme and cook another 4 min until the leeks are soft.
Make the sauce 7 min
Pour in the wine and let it bubble 2 min, scraping up the browned bits. Add the stock, crème fraîche and Dijon, stir smooth and simmer 3 min until lightly thickened. Return the chicken and any juices and simmer 2 min to heat through. Remove the thyme stalks.
Plate and split
Matthias: ≈400 g of the chicken (raw weight, about two-thirds of the cutlets), 70% of the sauce and ≈500 g of the potatoes. Partner: the remaining chicken, sauce and potatoes.