Rosemary, mustard and brandy chicken with buttered carrot recipe | Gourmet Traveller

Ingredients

• 2 tbsp olive oil
• 8 chicken thighs, bone in, skin on
• 1 onion, thinly sliced
• 3 garlic cloves, finely chopped
• 60 ml brandy (¼ cup)
• 250 ml chicken stock (1 cup)
• 1 tbsp seeded mustard
• 2 tbsp honey
• 2 small rosemary sprigs
• 100 gm crème fraîche
• 1 tbsp sherry vinegar or apple cider vinegar
• 1 bunch frisée, leaves separated
• Buttered carrots
• 2 bunches Dutch carrots, scrubbed, stalks trimmed and halved lengthways
• 50 gm melted butter
• ½ garlic clove, finely chopped