Ingredients

Method

• 5 T butter
• 3 T olive oil
• 8 free-range skinless boneless chicken thighs
• 2 cloves garlic, crushed
• 1 cup cream
• ½ cup chicken stock
• 1 T Maille Dijon mustard
• 1 T Maille wholegrain mustard
• sea salt and freshly ground black pepper, to taste
• 4 potatoes, grated
• 30 g Parmesan
For dressing, whisk:
• 1 t Maille honey mustard
• Juice of ½ lemon
• 3 T extra virgin olive oil
• 40 g rocket, for serving

Method

Ingredients

1. Preheat the oven to 180°C.

2. Heat 4 T butter and the oil in an ovenproof pan. Add the chicken and brown on both sides.

3. Sauté the garlic, then add cream, stock and mustard and season to taste.

4. Top with the grated potatoes and Parmesan and dot with the remaining butter. Bake for 25 minutes at 180ºC.

5. Serve with dressed rocket leaves.

Photography: Jan Ras
Videography: Romy Wilson
Recipes: Abigail Donnelly
Food assistant: Cheri Kustner

Browse more chicken recipes here.

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Remember to enter the exciting Maille competition and stand a chance to win a Le Creuset pot set worth R20 000!

How to enter:

1. Buy any Maille mustard product.

2. Dial *120*20034# and follow the prompts.

3. Keep proof of purchase (receipt/till slip) to claim your prize.

Terms and conditions apply.

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There’s a reason why the Maille range of mustards is so popular. Created more than 270 years ago by the master mustard and vinegar maker Antoine Maille – royal supplier to King Louis XV – the Maille brand stands for uncompromising quality and uses only the finest ingredients. Available in three variants (Dijon, wholegrain and honey mustard), Maille mustard is the perfect choice for transforming an everyday meal or snack into a culinary celebration.

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