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Jamie Oliver’s mustard chicken

April 3, 2011

It’s been a while since I cooked from Jamie’s 30 minutes book – although I skipped the dessert, I really do think that this was an easy one to put together in not-much-time-at-all. We used taste-the-difference, free-range, corn-fed, supper-happy chicken, and you can really taste that from the flavour.

Ready to eat

The potato dauphinoise was really quite straightforward, and the two-step process for the spring greens resulted in al dente stems with wilted leaves, rather than over-cooking the leaves, or under-cooking the stalks.

Just turned golden

It was rather nice, and quite easy to put together. Not in the same league as the tray-baked chicken or the jerk chicken though.

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