Chicken Diane
Tender brined Chicken Diane from Lisa Goodwin-Allen. Buttery, herb infused chicken, crispy golden skin, creamy, mustard-spiked Diane sauce and ultra-crispy potato wedges! James Martin
Ingredients
For the Chicken Brine
- 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
For the Herb Butter Dressing
- 225g Butter
- 25g Soft Herbs (Tarragon, Chive, Chervil – chopped)
- 10g Smoked salt
- 10g Roast Garlic
- 100g Brioche Breadcrumbs
- To Taste Lemon Zest & Juice
Chicken Diane Sauce
- 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
Crispy Potato Wedges
- 2 sprigs Tom Thyme
- 1kg Koffman Potatoes (cut into wedges, skin on)
- 1kg water
- 300g duck fat
- 20g salt
- 10g garlic powder
For the mix
- 100g rice flour
- 10g salt
- 4g garlic powder
Method
- Put the water, thyme, duck fat, salt and smashed garlic in a pan, bring to the boil, once boiled remove from the stove and leave to infuse for a couple of hours, even better overnight.
- Mix the rice flour, salt and garlic powder.
- In a large pan bring the infused water back to the boil; put in the potato wedges and cook on a medium heat for 5-6 minutes until just cooked, a small knife should slip through.
- Remove the potatoes from the pan then place into a colander and shake to fluff and dust with a good amount of rice flour, shake slightly again to cover.
- Place onto a tray lined with paper and freeze. Keep them frozen.
- Fry at 190°C until golden, fluffy and crispy.
