Chicken Diane

Ingredients:

• Free range chicken
• Red rascal potatoes
• Green beans
• Red onion (or eschallots I guess)
• Parsley
• Garlic
• Lemon juice
• Chicken stock
• Brandy
• Cream
• Butter
  
• Balsamic vinegar
• Dijon mustard
• Salt and pepper
• Olive oil

Method:

1. Peel and dice potatoes.
2. Spread on baking sheet and drizzle with olive oil and season.
3. Stick in preheated 180 degree oven.
4. Dice onion as small as possible.
5. Break down chicken (save frame to make stock)
6. Chuck about 30g of butter in a pan along with 30ml or so of Olive oil and brown the chicken all over.
7. Put on a baking sheet and put in the oven.
8. Soften onions and garlic in same pan.
9. Add cream, brandy,mustard, balsamic, stock to pan and reduce about half.
10. Having begun to read The French Laundry cookbook, I now strain sauces (when I remember).
    

11. Blanch the beans, boil the corn. Add the lemon juice and parsley just before plating.

Time to cook: 35 minutes
Cost per serve: $9
Inspiration: Feb 2008 issue of delicious magazine.