Ready In:


Good For:

Lunch or Dinner


  • 1.1kg chicken drum sticks

  • 2tsp veg oil

  • 1tsp dried rosemary

  • 1tsp garlic salt

  • 1tsp Italian herbs

  • 1tsp allspice-crushed

  • 500g agria potatoes- cut into 3-4 cm pieces

  • 70g spinach

  • 150g mushrooms-thickly sliced 

  • 1 onion- coarsely chopped

  • 250ml chicken stock

  • 1 1 /2 tsp mustard

  • 200ml cream

  • 100ml milk

  • 2tsp vinegar

  • 1dsp onion confit (see recipe for this on my website).

Step by Step Instructions

Step 1

Marinade chicken in a mixing bowl together with vegetable oil, rosemary, garlic salt, Italian herbs and allspice, Leave to infuse for 5mins.

Add pieces of potato to pot, cover with water, season with salt and bring to a boil. Cook for 2mins, pass and reserve for later. 

Step 2

In a large frying pan on high heat, add the chicken in one layer to brown one side lightly. Add more oil if required to help brown.

Turn chickens over, add onions and cover pan with a lid or tray to steam lightly for 2mins.


Step 3

Add mushrooms to pan, season and stir through.

Add vinegar, milk, cream, mustard, stock powder, and cover with a lid. Cook over medium heat for 20-30mins depending on the size of the chicken.

Make sure to check that the chicken is cooked first before moving to the next step. 

Step 4

Remove the lid from the pan, add the blanched potatoes to the chicken, cover with lid again and cook over low heat for 5mins. 


Step 5

Remove lid, stir the chicken and potato lightly. Turn off the heat.  Add spinach and onion marmalade to the pan and cover with lid again for 5mins. 


Step 6

Season chicken with fresh lemon juice and milled pepper. If you wish to have a slightly more sour flavour then add more onion marmalade. 

Step 7

This dish uses steam as a  cooking method to reduce the quantity of fat in this dish so it’s not unhealthy and is full of good nutrients. 

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