Creamy Dijon Dill Chicken
with Roasted Potatoes & Broccoli
Step-by-step instructions
Prep
Heat the oven to 230°C. Rinse and dry the veg. Cut the potatoes into 1cm chunks, break the broccoli into bite-size florets, and finely chop the fronds of the dill.
Roast the potatoes
Spread the potatoes over a baking tray, coat with a little oil, salt, and pepper, and roast on the top shelf until golden and tender, 20 to 25 minutes.
Cook the chicken
Pat the chicken dry and season it well all over with salt and pepper. Warm a little oil in a large pan over medium-high heat, then cook the chicken until golden and cooked through, 3 to 5 minutes a side. Rest it on a board.
Roast the broccoli
Meanwhile, toss the broccoli on a second tray with oil, salt, and pepper, and roast on the middle shelf until tender, 12 to 15 minutes.
Make the sauce
Set the chicken pan back over medium heat. Stir in the stock concentrate, 2 tbsp water, and as much Dijon mustard and chopped dill as you fancy, scraping up the browned bits. Off the heat, swirl in the sour cream and butter, then season. If it stiffens up, loosen it with water, 1 tsp at a time.
Serve
Slice the chicken across the grain and share between two plates with the potatoes and broccoli. Spoon the sauce over and scatter the last of the dill on top.
If you have a thermometer, the chicken is done at 74°C in the thickest part.
Step-by-step instructions
Prep
Heat the oven to 230°C. Rinse and dry the veg. Cut the potatoes into 1cm chunks, break the broccoli into bite-size florets, and finely chop the fronds of the dill.
Roast the potatoes
Spread the potatoes over a baking tray, coat with a little oil, salt, and pepper, and roast on the top shelf until golden and tender, 20 to 25 minutes.
Cook the chicken
Pat the chicken dry and season it well all over with salt and pepper. Warm a little oil in a large pan over medium-high heat, then cook the chicken until golden and cooked through, 3 to 5 minutes a side. Rest it on a board.
Roast the broccoli
Meanwhile, toss the broccoli on a second tray with oil, salt, and pepper, and roast on the middle shelf until tender, 12 to 15 minutes.
Make the sauce
Set the chicken pan back over medium heat. Stir in the stock concentrate, 2 tbsp water, and as much Dijon mustard and chopped dill as you fancy, scraping up the browned bits. Off the heat, swirl in the sour cream and butter, then season. If it stiffens up, loosen it with water, 1 tsp at a time.
Serve
Slice the chicken across the grain and share between two plates with the potatoes and broccoli. Spoon the sauce over and scatter the last of the dill on top.
If you have a thermometer, the chicken is done at 74°C in the thickest part.