Chicken Duxelle, Rosemary Potatoes, Mustard Cream Sauce

A classic, simple 'chicken with sauce' recipe that tastes great and can really impress when presented well.

1. 1

   Start by making the duxelle stuffing - Melt 25g butter in a pan, add the onion, and sweat gently until starting to turn soft. Add the mushroom and continue to cook for a few minutes. Add the wine and cook until the liquid has evaporated. Add in the breadcrumbs and parsley and cook for a final couple of minutes. Taste and season.
   
   Bring a pan of salted water to the boil. Cut the potatoes into wedges, leaving the skin on. Boil the wedges until tender, drain and set aside.
   
   Pre-heat the oven to 200C. Carefully cut a pocket into each of the supremes (or breasts), and stuff with the duxelle mixture. Secure the stuffing with cocktail sticks.
   
   Heat some oil in a frying pan. Put the stuffed supremes into the pan, skin side down, and leave until the skin has turned golden. Turn the supremes over and cook on the other side for 2 minutes. Place the supremes straight into the oven for about 15 minutes until cooked through. Core temperature of the chicken should be 75 degrees.
   
   Meanwhile, heat some oil in another frying pan and gently fry the potato wedges, turning occasionally, until golden in colour. After a few minutes cooking add the rosemary (very finely chopped). When the wedges are the correct colour, add a knob of butter to the pan and turn the wedges to coat. Season, and keep the wedges warm.
   
   Once the chicken is cooked, remove from the pan, take out the cocktail sticks, and keep warm. De-glaze the pan with an extra splash of white wine if available, otherwise use some chicken stock or water, and allow to boil away to almost nothing. Add in the cream and mustard, and heat through for no more that 2 minutes.
   
   Carve the chicken supremes into 3 neat slices to reveal the stuffing, and serve with the wedges and sauce.