- 0:15 Prep
- 0:20 Cook
- 4 Servings
- Advanced
Relive the classics with this retro chicken Diane recipe and see why our parents and grandparents loved it!
Ingredients
- 700g pontiac or desiree potatoes, peeled, cut into 1.5cm cubes
- 30g unsalted butter
- 2 tablespoons olive oil
- 4 chicken breast fillets with skin (see note) (wingbone attached – optional)
- 3 eschalots, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 cup (125ml) Massel chicken style liquid stock
- 2 teaspoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/4 cup (60ml) brandy
- 1/2 cup (125ml) thickened cream
- 2 tablespoons finely chopped flat-leaf parsley
- 2 teaspoons lemon juice
- Watercress sprigs, to serve
- Salt, to season
Method
- Step 1Preheat 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 2Heat 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 3Return 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.
- Low carb
- Low sugar
Nutrition
2718 kj
Energy
34g
Fat Total
15g
Saturated Fat
4g
Fibre
54g
Protein
185mg
Cholesterol
346.55mg
Sodium
5g
Carbs (sugar)
22g
Carbs (total)
All nutrition values are per serve
Notes
Chicken breasts with skin and good-quality stock are available from butchers and poultry shops. Quick starter: Kick off with another retro revival – a prawn cocktail served in baby cos lettuce with a good-quality cocktail sauce. Quick dessert: Finish with a platter of one hard and one soft cheese with dried muscatels.
- Author: Valli Little
- Image credit: Brett Stevens
- Publication: Taste.com.au
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