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Dijon-and-milk-braised chicken

By Abigail Donnelly

Serves 4 to 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 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.

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