Tarragon chicken with lemon mash
Skinless chicken thigh
6 small, on the bone, skin removed, fat trimmed
2 whole, thinly sliced
400 g, small, portabello, sliced
Salt reduced chicken stock
2 cup(s), (500ml)
2 tbs, coarsely chopped
Light cooking cream
1 tsp, to serve
Potato, desiree, peeled, raw
800 g, coarsely chopped (4 medium)
½ cup(s), (125m)
Whole grain mustard
2 tbs, finely chopped
1 tsp, finely chopped
- Heat half the oil in a saucepan over high heat. Cook the chicken, in 2 batches, turning, for 5 minutes or until browned. Transfer to a plate.
- Heat remaining oil in the same pan. Cook the leek and mushrooms, stirring, for 5 minutes or until the leek is tender. Sprinkle over the flour and cook, stirring, for 1 minute or until combined. Return chicken to the pan with the stock, mustard and lemon juice. Bring to the boil. Reduce heat to low. Cook, covered, stirring occasionally, for 1 hour or until chicken is tender and sauce has thickened slightly. Stir in the tarragon and cream.
- Meanwhile, to make the Lemon Mash, place the potato in a saucepan and cover with cold water. Place over high heat and bring to the boil. Boil for 15 minutes or until tender. Drain well. Return to the pan and mash until smooth. Stir in the buttermilk and lemon juice. Fold through the mustard, chives and tarragon.
- Serve the chicken with the mash. Sprinkle with the lemon zest to serve.