A match made in heaven: potato bake and roast chicken! Recipe and content by @ash.cooks.dinner.
Ingredients 14
4 ‒ 6 chicken thigh
1 tbsp chicken seasoning
1 tbsp oil
1 onion, sliced
4 cloves garlic, chopped
2 tbsp parsley stems, chopped
4 sprigs thyme sprig
chilli flakes, to taste
1⁄4 cup wine
1 tbsp dijon mustard
500 ml cream
1.5 kg potatoes, peeled, thinly sliced
salt and pepper, to taste
parsley, for topping
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Method 8
Season the s with . Heat in an ovenproof pan over medium heat. Fry the chicken for about 8 minutes per side, or until golden and crisp. Set aside and remove most of the chicken fat—save that for another meal.
Add the to the pan and sauté until softened. Add the , , , and chilli flakes. Cook for 1–2 minutes until fragrant.
Deglaze the pan with the white , scraping up any browned bits from the bottom.
Add the and mix well, then pour in the and stir to combine.
Add the peeled and thinly sliced to the pan. Season with salt and pepper, and mix to coat the potatoes in the sauce.
Simmer for 5 minutes, then return the pieces to the pan. Transfer to a 180°C oven and bake for 45 minutes, or until the are tender and the chicken is cooked through and crisp.
Remove from the oven and let it sit for 5 minutes.
Top with chopped parsley and serve.
Chasseur Australia's tips
Set aside and remove most of the chicken fat—save that for another meal.
