Creamy Dijon Dill Chicken

Instructions

1. 1

   Prep

   Preheat oven to 230°C. Wash and dry all produce. Dice potatoes into 1cm pieces. Cut broccoli into bite-size pieces if needed. Pick and finely chop the fronds from the dill.

2. 2

   Roast the potatoes

   Toss potatoes on a baking tray with a drizzle of oil and a pinch of salt and pepper. Roast on the top shelf until lightly browned and tender, 20–25 minutes.

3. 3

   Cook the chicken

   Pat chicken dry with kitchen paper and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3–5 minutes per side. Transfer to a board to rest.

4. 4

   Roast the broccoli

   While chicken cooks, toss broccoli on a second baking tray with a drizzle of oil, salt, and pepper. Roast on the middle shelf until tender, 12–15 minutes.

5. 5

   Make the sauce

   Heat the pan used for chicken over medium heat. Stir in stock concentrate, 2 tbsp water, and as much chopped dill and mustard as you like. Remove from heat; stir in sour cream and 1 tbsp butter, scraping up any browned bits from the bottom. Season with salt and pepper. If the sauce is too thick, add water 1 tsp at a time.

6. 6

   Serve

   Slice chicken crosswise. Divide chicken, potatoes, and broccoli between plates. Drizzle with sauce and garnish with any remaining chopped dill.