{"id":1100,"date":"2025-10-11T17:04:18","date_gmt":"2025-10-11T16:04:18","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=1100"},"modified":"2025-10-11T17:04:18","modified_gmt":"2025-10-11T16:04:18","slug":"chicken-diane","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/1100","title":{"rendered":"Chicken Diane"},"content":{"rendered":"\n<p>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<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">For the Chicken Brine<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1x 1.2kg Chicken Crown (Wishbone removed)<\/li>\n\n\n\n<li>1 Ltr Water<\/li>\n\n\n\n<li>100g Sea Salt<\/li>\n\n\n\n<li>1 Lemon Peel<\/li>\n\n\n\n<li>1 Bulb Garlic Smashed<\/li>\n\n\n\n<li>2 Spring Thyme<\/li>\n\n\n\n<li>5 Black Peppercorns<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">For the Herb Butter Dressing<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>225g Butter<\/li>\n\n\n\n<li>25g Soft Herbs (Tarragon, Chive, Chervil \u2013 chopped)<\/li>\n\n\n\n<li>10g Smoked salt<\/li>\n\n\n\n<li>10g Roast Garlic<\/li>\n\n\n\n<li>100g Brioche Breadcrumbs<\/li>\n\n\n\n<li>To Taste Lemon Zest &amp; Juice<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Chicken Diane Sauce<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>30g Olive Oil<\/li>\n\n\n\n<li>100g Diced White Onion<\/li>\n\n\n\n<li>50g Diced White Button Mushrooms<\/li>\n\n\n\n<li>50g Diced Shiitake Mushrooms<\/li>\n\n\n\n<li>1x Large King Oyster Mushroom Diced<\/li>\n\n\n\n<li>1x Clove of garlic grated<\/li>\n\n\n\n<li>80g Brandy<\/li>\n\n\n\n<li>1tsp Wholegrain Mustard<\/li>\n\n\n\n<li>1tsp Dijon<\/li>\n\n\n\n<li>1tsp English Mustard<\/li>\n\n\n\n<li>150g Chicken Sauce<\/li>\n\n\n\n<li>30g Cr\u00e8me Fraiche<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Crispy Potato Wedges<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 sprigs Tom Thyme<\/li>\n\n\n\n<li>1kg Koffman Potatoes (cut into wedges, skin on)<\/li>\n\n\n\n<li>1kg water<\/li>\n\n\n\n<li>300g duck fat<\/li>\n\n\n\n<li>20g salt<\/li>\n\n\n\n<li>10g garlic powder<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">For the mix<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>100g rice flour<\/li>\n\n\n\n<li>10g salt<\/li>\n\n\n\n<li>4g garlic powder<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Method<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>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.<\/li>\n\n\n\n<li>Mix the rice flour, salt and garlic powder.<\/li>\n\n\n\n<li>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.<\/li>\n\n\n\n<li>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.<\/li>\n\n\n\n<li>Place onto a tray lined with paper and freeze. Keep them frozen.<\/li>\n\n\n\n<li>Fry at 190\u00b0C until golden, fluffy and crispy.<\/li>\n<\/ol>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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<\/p>\n","protected":false},"author":2,"featured_media":1101,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[28,110,11,213,67,82],"class_list":["post-1100","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-chicken","tag-garlic","tag-main","tag-mushroom","tag-onion","tag-potatoes"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/1100","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=1100"}],"version-history":[{"count":1,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/1100\/revisions"}],"predecessor-version":[{"id":1102,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/1100\/revisions\/1102"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/1101"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=1100"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=1100"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=1100"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}