Ingredients
Serves 4
- 1 bulb garlic, whole
- 1 tbsp mixed dried herbs
- 2 tbsp olive oil
- 300g baby potatoes
- 400g chicken thighs, deboned and skinless
- 2 onions, finely chopped
- 1 tbsp whole grain mustard
- 1 dash Worcester sauce
- 1 tbsp flour
- 100ml vegetable or chicken stock
- 250ml milk
- salt and freshly ground black pepper
- ¼ cabbage, thinly chopped – optional
Method
- Preheat the oven to 180C.
- In a roasting tray, place a layer of tin foil and lay the halved bulb of garlic, season with salt, herbs and a drizzle of oil.
- Close the foil over the bulb and place into the oven to roast for 30-40 minutes until the garlic is soft and confit.
- In the meantime, place the potatoes in a saucepan covered with salted water and herbs. Bring to the boil and reduce the heat to a simmer for 30 minutes or until the potatoes are cooked through. Remove from the heat and keep warm.
- Once the garlic and potatoes are cooked. Prepare the chicken.
- Chop the chicken thighs into smaller bite-size pieces.
- Heat a wide saucepan over high heat, drizzle some oil and add the chicken pieces. Season well and sauté until well coloured on all sides, keeping the heat on high, for three to four minutes. Stir as little as possible to let the chicken colour well.
- Add the onions and continue to cook for a further two minutes or so. Spoon the mustard and stir to coat the onions and chicken pieces. Squeeze in the roasted garlic at this stage.
- Drizzle over some Worcester sauce if using, and let it caramelise slightly for a few seconds.
- Sprinkle the flour and cook, once more, for a minute or so to remove the flour flavour.
- Add the warm stock and milk and bring to the simmer, stirring constantly to ensure all the caramelised flavour on the base of the pan are lifted into the sauce.
- Check the texture of the sauce and the seasoning. Add the potatoes and shredded cabbage to the sauce and continue cooking for a further minute to allow the potatoes to warm up and cabbage to soften slightly.
- Remove from the heat and serve immediately. Enjoy piping hot.
Chef Tips:
- Roast garlic in advance, store it in oil in the fridge, and use it as a flavour booster in savoury dishes.
- If chicken thighs aren't available, use chicken fillets and butterfly them for quicker, juicier cooking.
- For extra indulgence, finish with a dash of cream.
