Name: Chicken with White Wine, Bay & Mustard
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4
Ingredients: 2 tbs olive oil; 1.5kg chicken, cut into 6 pieces; 500ml (2 cups) chicken stock; 1 bulb garlic, halved horizontally; 250ml (1 cup) dry white wine; 8 eschalots (French shallots), peeled; 600g small kipfler potatoes, scrubbed then halved lengthways; 4 bay leaves, torn; 2 tbs wholegrain mustard; 180g (1½ cups) frozen peas; ½ bunch kale, stalks discarded, leaves torn

Chicken with White Wine, Bay & Mustard

First published in delicious.

A one tray bake that will feed the whole family using simple pantry staples.

Serves

Prep

25 mins plus 5 mins rest

Cook

1 hr

Difficulty

Easy

Oven

200°C fan-forced

Method

Preheat the oven to 200°C fan-forced.
Heat oil in a large ovenproof frying pan or baking dish over medium–high heat. Season chicken well all over, add to pan and cook, turning once, for 8 minutes or until well browned.
At the same time add garlic cut-side down and cook for 2 minutes or until browned. Transfer chicken and garlic to a plate.
Add wine, eschalots, potatoes and bay leaves to pan and boil for 5 minutes or until wine is reduced by half. Add stock and mustard, return to the boil for 3 minutes, then add chicken and garlic and nestle them among vegetables.
Cover with a wet scrunched-up piece of baking paper. Roast in oven for 20 minutes, then remove paper and roast for a further 25 minutes or until chicken and vegetables are tender, adding peas and kale in the last 5 minutes.
Remove from oven and allow chicken to rest for 5 minutes before serving.