Ingredients

• 1 Peter Bouchier Chicken Mini Roast
• 1 cup dry white wine
• 2 large Desiree potatoes
• 1 cup The Stock Merchant Chicken Stock
• 4 garlic cloves halved
• 2 tbsp dijon mustard
• 6 shallots

Method

1. Preheat the oven to 200 degrees. Place chicken in non-stick frying pan over medium heat, browning each side until golden followed by the potatoes. Transfer to an oven proof baking dish along with the garlic and shallots.
2. Bake for 30 – 35 minutes. Remove and set aside.
3. Place oven proof pan on the stove over medium heat and add wine, stock and mustard and cook, stirring for 3-4 minutes before pouring over the chicken.
4. Enjoy!