Rick Stein served up a tasty chicken saute with mushrooms semillon wine, sweet potato mash and a green salad on Rick Stein’s Australia.

The ingredients are: 1.5 kg organic free-range chicken, jointed into 8 pieces, 50 g butter, 2 tbsp olive oil, 2 shallots, chopped, 1 garlic clove, finely chopped, 250 ml Hunter Valley Semillon or alternative dry Australian white wine, 250 ml chicken stock, 1 sprig thyme, 2 bay leaves, 150 g small button mushrooms, 100 ml crème fraîche, 2 egg yolks, Salt and freshly ground black pepper.

For the sweet potato mash: 1 kg sweet potato, peeled & cut into 5cm chunks, 100 g butter, 60 ml milk and salt, to taste.

For the green lettuce salad with Orléanais dressing: 1 small garlic clove, Pinch of salt (for mashing garlic), 2 tbsp red wine vinegar (e.g. Paul Corcelet or Maille), 1 tsp Dijon mustard, ½ tsp sugar, 8 tbsp olive oil, ¼ tsp fine salt and 2 green-leaf lettuces (e.g. soft round, butterhead) or 4–6 little gem lettuces.

See recipes by Rick in his book titled: Rick Stein’s Food Stories available from Amazon now.