700g pontiac or desiree potatoes, peeled, cut into 1.5cm cubes
30g unsalted butter
2 tablespoons olive oil
4 chicken breast fillets with skin (wingbone attached - optional)
3 eschalots, finely chopped
2 garlic cloves, finely chopped
1/2 cup (125ml) good-quality chicken 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
Preparation time: 30 minutes
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.
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.
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.