Sherry & Mustard Braised Chicken with Confit Potato
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Sherry loves chicken. The sweet, unmistakable taste of it pairs really well. Especially with chicken thighs. This dish has many inspirations: the idea to braise the chicken in sherry was inspired by a dish created by Heston Blumenthal on Masterchef Australia last season. The confit potato is an adapted version of the one Michel Roux Jr made on an early season of the UK Masterchef: The Professional
Ingredients
For the sherry & mustard braised chicken:
1/4 cup sherry
1/3 cup verjus
1/3 cup red wine vinegar
1/2 cup Maille Sherry Vinegar with Sundried Tomatoes
1/2 sup shallots, quartered
2 tsp sugar
2 tbsp Maille Mustard with White Wine, Brittany Shallots and Hazelnut
2 cups chicken stock
3 smoked garlic cloves, crushed
6 pieces of chicken, preferably thighs and legs
grapeseed oil
plain/all-purpose flour
salt
pepper
For the confit potato:
4 potatoes
butter
salt
Preparation
