Bistro Classics - Chicken with mustard vinaigrette and garlic potatoes

Bistro Classics - Chicken with mustard vinaigrette and garlic potatoes



A golden pan fried (or roasted if you will) chicken is at the heart of every bistro menu. Buy the best possible chicken and rest it well after cooking for a really tender result. Grainy mustard vinaigrette and succulent pan fried chicken, with a variation of garlic potatoes and green peas. Here goes..!

For the Chicken
Chicken Leg (or Breast) big portion (150 gm)
Butter or Olive Oil
1 tsp dried oregano

For the Mustard vinaigrette
1 tbs extra virgin olive oil
1 tbs vegetable oil
1/2 tbs red wine vinegar
1 tbs dry white wine
1/2 tbs wholeseed mustard
1/2 tsp Dijon mustard

For the garlic Potatoes
1 medium sized potato sliced into thick slices
Some green peas
4 Cherry Tomatoes
2 cloves garlic
Olive Oil to fry

> Pat the chicken dry inside an dout with paper towel. Rub all over with a little butter or olive oil, then scatter with dried oregano. On a heavy based pan with generous amount of olive oil, cook in medium-low heat, turning sides till chicken is crisp and golden on the outside and succulent in the inside.

> Meanwhile, whisk the vinaigrette ingredients together in a large bowl, then season with salt and freshly ground black pepper.

> Boil potato slices in salted water. Flatten garlic cloves with the flat side of the knife. On medium-low heat, fry the potatoes, garlic till potatoes are brown. Add fresh green peas and cherry tomatoes and fry for 2 minutes more.

> To serve chicken, slice across to make 3 or 4 pieces. Toss chicken pieces lightly in the vinaigrette and arrange on warm dinner plates. Serve the garlic potatoes on the side. Pour remaining dressing on potatoes and chicken to end it.


Dont forget your table etiquettes.
Burping after dinner is not recommended. Mint based mouthwash is.

:)