Method
Step 1
Preheat oven to 220⁰C. Put the potatoes, red onion, bay leaves, nutmeg, salt, pepper, ⅓ of the garlic and ⅔ of the cream in a casserole dish. Scatter with parmesan cheese and thyme and then drizzle a little olive oil on top. Bake for 20 to 25 minutes until the potatoes are done and the crust is golden brown.
Step 2
Put a few glugs of olive oil in a griddle/frying pan on medium to high heat. Mix rosemary, yellow mustard powder, salt and pepper in a large bowl or casserole dish. Roll the chicken breasts in the spices until coated all over. Sear the chicken in the pan and cook for about 6 minutes each side. Turn only once. When done push to the side of the pan and turn the heat down to medium. Add the brown onion and ⅛ of the garlic and sauté for a few minutes until the onion is translucent. Add the wine. Check that the chicken is cooked through and if so, stir in ⅓ of the cream and the wholegrain mustard and allow to simmer on low heat for just a few minutes.
Step 3
Put a saucepan of lightly salted water onto boil. Add the greens beans and boil for about 4 minutes until tender but still a bit crunchy. Drain water away, return saucepan to the stove (turn the heat OFF). Add a few pats of butter and ⅓ of the garlic and allow to stand for a few minutes until the butter is melted.
Step 4
To serve: slice the chicken and divide between the plates with a generous helping of mustard sauce. Serve a helping of beans and potato on the side.