Serves 2 = 11sp (previously 12pp) each
For the sauce
4 tbsp half fat crème fraîche
2 tbsp whole grain mustard
2 garlic cloves, crushed
300ml chicken stock
100ml white wine
2 large chicken thighs (should yield around 85g of meat once cooked)
Box of button mushrooms, halved
250g new potatoes, halved
200g green beans
Handful of fresh parsley, roughly chopped
Heat your oven to around 180c. Par boil the potatoes in lightly salted water for around ten minutes.
While they are boiling, mix together the crème fraîche, mustard, garlic, wine and stock and season (I did this all in the jug that I made the stock up in). Then arrange the chicken, skin-side up, in a roasting tray just big enough for the chicken and vegetables.
Drain the potatoes well and then arrange the potatoes, cut side down (so they soak up lots of the lovely sauce) around the chicken. Scatter the mushrooms around the roasting tin too. Pour the sauce over everything in a nice even layer. Cover with foil and pop in the oven for 40 minutes, basting the chicken every now and then if you get a chance.
After 40 minutes, add the green beans to the roasting tin making sure they are covered well with the sauce and uncovered, pop back into the oven for another 20 minutes. This will allow the potatoes to crisp up and the sauce to start reducing a little.
Remove from the oven and pop the chicken on a plate first, carefully removing and discarding the skin (don’t take this off before cooking or the chicken will need to be constantly basted to prevent it drying out). Next plate up the potatoes, mushrooms and green beans.
With the sauce still in the roasting tin, add the parsley give a good mix and then pour the lovely sauce over the finished dish.