Boulangère vegetables with crisp chicken & Dijon apples

Name: Boulangère vegetables with crisp chicken & Dijon apples
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2 servings
Ingredients: 450 grams floury potatoes; 1 fennel bulb; 1 onion; 3 tbsp essential olive oil; 20 grams lemon thyme; 550 grams british chicken legs; 350 mls chicken stock cube; 1 apple; 2 tsp essential dijon mustard

Prep: 10 minsCook: 45 mins

Prep

10 mins

Cook

45 mins

Servings

Difficulty

Medium

Dairy-FreeNut-FreeEgg-Free

(0)

This is one of my favourite weeknight dinners because it comes together in under an hour with just one pan. The beauty of boulangère vegetables is that everything cooks together, so there's minimal fuss and maximum flavour. I love how the chicken gets beautifully crisp while the potatoes underneath turn creamy and tender, soaking up all those lovely juices. The fresh fennel and lemon thyme add a lovely brightness, and the Dijon apple topping brings a zingy sweetness that cuts through the richness perfectly. Plus, fennel is packed with fibre and helps with digestion, so you can feel good about what you're eating. It's comfort food that actually feels quite wholesome.

Ella x

Ingredients

Servings:

450 gramsfloury potatoes(skins left on, thinly sliced)
1fennel bulb(large fennel, tough core discarded, then thinly sliced )
1onion(thinly sliced into rounds)
3 tbspessential olive oil
20 gramslemon thyme(plus a few leaves to serve)
550 gramsbritish chicken legs(pack 2 Essential British Chicken Legs )
350 mlschicken stock cube(chicken stock, made with 1 stock cube)
1apple(crisp apple (such as Cox), sliced into matchsticks)
2 tspessential dijon mustard

Detail level

Instructions

1
Preheat the oven to 220ºC, gas mark 7. Put the potatoes, fennel and onion into a large roasting tray, toss with the oil and season well. Tuck in the thyme sprigs and roast for 10 minutes. Sit the chicken legs on top, skin-side up. Season, then roast for 25 minutes more.
2
Remove the tray from the oven and pour over the stock, taking care to avoid the chicken skin. Reduce the oven temperature to 200ºC, gas mark 6, then bake for 15-20 minutes more, until the vegetables are tender and the chicken is cooked through with no pink meat and the juices run clear.
3
Toss the apple in the mustard. Plate up the vegetables and chicken, scatter with a few thyme leaves and add a spoonful of mustardtossed apple on the side.

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