After the abismal meal we’d had the previous night I felt the need to cook something good. Another new recepie, but one that turned out beautifully first time.

This was followed by the somewhat bizarre, but great, chilli choclate that Cathy has so thoughtfully bought for me for Christmas.

Mustard & Parsley Chicken

Ingredients (serves 2)

For the Chicken:

• 2 chicken breasts
• 4 tables spoons of olive oil
• 1 heaped table spoon of Dijon Mustard
• 1 handfull of parsley
• 2 table spoons of white wine vinager
• 200 ml of Chicken Stock

For the potatoes:

• 400 grams of new potatoes
• 3 tablespoons of olive oil
• 6 cloves of garlic, peeled & crushed
• A handful of Thyme

Preparation

Prepare the marinade for the chicken by mixing the Dijon mustard with the olive oil and parsley. Smear the chicken through the marinade and leave for at least an hour.

Pre-heat the oven to 200c. Cut the potatoes into slices (about the thickness of 1 pound coins). Toss these in a bowl with the olive oil, garlic and thyme. Place into a baking tray and put this in the oven for 45 minutes, shaking the tray occasionally so that the potatoes do not stick.

10 minutes before the potatoes are ready heat up a stove based grill pan / griddle. Drain the bulk of the marinade from the Chicken and add to the griddle. Cook the chicken for 4 minutes each side.

While the chicken is cooking add the warm chicken stock to the remaining marinade. Once the chicken is cooked, remove from the griddle and add the stock / marinade mix to create the sauce to pour over the potatoes and chicken.

Season to taste with salt, pepper and a little bit of lemon juice.