Chicken Diane - James Martin Chef
Buttery, herb infused chicken, crispy golden skin, creamy, mustard-spiked Diane sauce and ultra-crispy potato wedges! Delicious!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Ingredients
- 1x 1.2kg Chicken Crown (Wishbone removed)
- 1 Ltr Water
- 100g Sea Salt
- 1 Lemon Peel
- 1 Bulb Garlic Smashed
- 2 Spring Thyme
- 5 Black Peppercorns
- 225g Butter
- 25g Soft Herbs (Tarragon, Chive, Chervil – chopped)
- 10g Smoked salt
- 10g Roast Garlic
- 100g Brioche Breadcrumbs
- To Taste Lemon Zest & Juice
- 30g Olive Oil
- 100g Diced White Onion
- 50g Diced White Button Mushrooms
- 50g Diced Shiitake Mushrooms
- 1x Large King Oyster Mushroom Diced
- 1x Clove of garlic grated
- 80g Brandy
- 1tsp Wholegrain Mustard
- 1tsp Dijon
- 1tsp English Mustard
- 150g Chicken Sauce
- 30g Crème Fraiche
- 2 sprigs Tom Thyme
- 1kg Koffman Potatoes (cut into wedges, skin on)
- 1kg water
- 300g duck fat
- 20g salt
- 10g garlic powder
- 100g rice flour
- 10g salt
- 4g garlic powder
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