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Chicken Dijonnaise & Parsley Potatoes

Chicken Dijonnaise & Parsley Potatoes

Rating
4.5rating out of 5

(3021 reviews from our customers)

Prep Time

35 min

Cuisine

French

Chicken Dijonnaise is a classic, easy to make French casserole that the whole family is sure to love. You'll learn how to make the perfect crispy chicken skin, before serving the deliciously creamy braise with parsley potatoes, flavoured with butter and crispy shallot. Winner winner (classy) chicken dinner!

Prep Time

35 min

Cuisine

French

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Shallot
1 shallot
garlic-clove
1 garlic clove
fresh-parsley
10g parsley
British Chicken Thighs With Skin on - re-touch
320g British chicken thighs, skin on
Cornish clotted cream
1 pot of Cornish clotted cream (40g) †
Waxy-Potatoes
300g waxy potatoes
chicken stock cube (new 5/18)
1/2 Knorr chicken stock cube †
chestnut-mushrooms
160g chestnut mushrooms
Dijon-mustard
1 Dijon mustard pot (5.5g) †
Wholegrain-mustard
1 tbsp wholegrain mustard †
You Will Need
Butter, flour, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 1 garlic clove
  • 10g parsley
  • 320g British chicken thighs, skin on
  • 1 pot of Cornish clotted cream (40g)<span class="strong">†</span>
  • 300g waxy potatoes
  • 1 Knorr chicken stock cube<span class="strong">†</span>
  • 160g chestnut mushrooms
  • 1 Dijon mustard pot (5.5g)<span class="strong">†</span>
  • 1 wholegrain mustard pot (21g)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 601 kJ
144 kcal
2684 kJ
644 kcal
Fat
of which saturates
9.8 g
3.7 g
43.7 g
16.6 g
Carbohydrate
of which sugars
6.3 g
0.9 g
28.1 g
3.9 g
Fibre 0.9 g 3.8 g
Protein 7.9 g 35.3 g
Salt 0.64 g 2.86 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 shallot
shallot
1 garlic clove
garlic
10g parsley
flat parley (100%)
320g British chicken thighs, skin on
chicken thigh meat (100%)
1 pot of Cornish clotted cream (40g)
Cornish cow's milk (100%)
300g waxy potatoes
potato
1 Knorr chicken stock cube
Salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsley, caramel syrup, antioxidant (extracts of rosemary).
160g chestnut mushrooms
chestnut mushrooms
1 Dijon mustard pot (5.5g)
water, mustard seed, spirit vinegar, salt, citric acid
1 wholegrain mustard pot (21g)
vinegar, water, mustard seed, salt, peppercorns, allspice, chillies, turmeric
Allergens
  • Allergens highlighted by † (milk, celery, mustard)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Chicken Dijonnaise & Parsley Potatoes

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat 

Season the chicken thigh skins with salt 

Once hot, add the chicken, skin-side down and cook for 10 min, turning once

Boil a full kettle

2 Chicken Dijonnaise & Parsley Potatoes

While the chicken is cooking, cut the waxy potatoes into large, bite-sized pieces

Add the potatoes to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 10-15 min or until they're fork-tender

Once cooked, drain and leave them to steam dry in a colander, keep the same pot for later!

3 Chicken Dijonnaise & Parsley Potatoes

While the potatoes are cooking, chop the chestnut mushrooms in half

Peel and finely chop (or grate) the garlic 

Peel and slice the shallot[s] finely

Chop the parsley finely, including the stalks

4 Chicken Dijonnaise & Parsley Potatoes

Once the skin is crispy, transfer the chicken to a baking tray, skin-side up

Put the tray in the oven for 12-14 min or until the chicken is cooked through (no pink meat!)

5 Chicken Dijonnaise & Parsley Potatoes

Return the pan to a high heat with a drizzle of vegetable oil 

Add the chopped mushrooms with a pinch of salt and cook for 5-6 min or until they're browned and caramelised

Meanwhile, dissolve 1/2 [1] Knorr chicken stock cube in 200ml [400ml] boiled water

6 Chicken Dijonnaise & Parsley Potatoes

Return the reserved pot to a medium heat with a large knob of butter

Once hot, add the sliced shallot and drained potatoes and cook for 3-4 min or until the shallot is starting to caramelise

Add the chopped parsley, season with a pinch of salt and pepper and mix until well coated – these are your parsley potatoes

7 Chicken Dijonnaise & Parsley Potatoes

Once the mushrooms have caramelised, add the chopped garlic and 1 tsp [2 tsp] flour to the pan and cook for 30 sec

Add the chicken stock and cook for 2-3 min or until it's starting to thicken

Once thickened, add the clotted cream, Dijon mustard and wholegrain mustard and cook for 1-2 min until a smooth and thick sauce remains

8

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Slice the chicken thighs and serve them with the parsley potatoes and the mustard & mushroom sauce 

Enjoy!

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