Wild Herb Chicken with Shallots and Baby Potatoes

Here is a satisfying and economic and  simple, one-pot recipe for a midweek feast, full of rich flavor, with a sauce that you won't want to leave - make sure there is some crusty bread to mnop up the delicious Kakadu Plum and chicken flavours..

4 serves

bone-in, skin-on chicken thighs, or 3-4 chicken breasts cut int halves

tablespoons plain flour

3 tablespoons Wild herb Chicken Spiced Rub

100 g unsalted butter

drizzle of olive oil

12 to 15 whole medium shallots, peeled

6-8 baby potatoes cut in half or quarters depending on size

2cups white wine or rose

2tablespoons Dijon mustard

1 punnet cherry tomatoes, halved

fresh chopped mint or sprinkle of Rivermint


Pat the chicken thighs very dry with kitchen paper.. Mix the Wild Herb Chicken Spice rub and The plain flour well together.

Dredge the chicken thighs in the spiced flour mix until all is coated..

Melt the butter and add the drizzle of olive oil in a large, heavy-bottomed pan or skillet set over medium-high heat.) we use our enamelled cast iron pan for this). When the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides. Set aside.

Add the whole shallots and cut potatoes to the pot and sauté them in the butter and chicken fat until they begin to soften and caramelize, about 10 to 12 minutes. Add the wine to deglaze the pot, stir with a large spoon, then add the mustard  then the chicken thighs. If you have it add a teaspoon of Rivermint. Otherwise you may like to addd dried tarragon or similar. Cover the pot, turn the heat to low and simmer for 30 minutes.

Remove the lid, and allow the sauce to reduce and thicken, 15 minutes.

Add the cherry tomatoes and fresh mint to the pot, stir lightly to combine and serve immediately on a bed of prepared isoni or rice. So easy and delicious!


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