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Dijon-and-milk-braised chicken

By Abigail Donnelly
Full StarFull StarFull StarFull StarFull Star
4 to 6
Easy
10 minutes
1 - 1 1⁄2 hours

Ingredients

  • 1 whole free-range chicken
  • Sea salt and freshly ground black pepper, to taste
  • 1 T extra virgin olive oil
  • 1⁄2 cup Dijon mustard
  • 2 cups full-cream milk
  • 1 11⁄4cups organic chicken stock
  • 1 t celery seeds
  • 4 sprigs rosemary
  • 2 strips lemon
  • 2 t vanilla paste

Method

Preheat the oven to 200°C and truss the legs of the chicken with string.

Heat the oil in a pan, season the chicken and sear until golden. Transfer to a roasting pan.

Mix the remaining ingredients and pour around the chicken. Braise for 1–11⁄2 hours, or until golden and tender.

Cook's note: The chicken juices blend with the vanilla and milk to make a delicious gravy. Serve with cauliflower purée.

Browse more roast chicken recipes here.