🍗🥔 Chicken and Potato Bake (Serves 4–6)
Ingredients:
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500–600 g (1.1–1.3 lbs) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
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700–800 g (1.5–1.7 lbs) potatoes, peeled and diced (about 1-inch cubes)
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1 medium onion, thinly sliced
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2 cloves garlic, minced
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200 ml (¾ cup) heavy cream or crème fraîche
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1 tsp Dijon mustard (optional, for flavor depth)
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1 tsp paprika
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1 tsp dried thyme or rosemary
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Salt and pepper, to taste
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100 g (1 cup) shredded cheese (cheddar, mozzarella, or a mix)
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2 tbsp olive oil or melted butter
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Fresh parsley or chives, for garnish (optional)
👩🍳 Instructions:
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Prep the Oven:
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Preheat oven to 200°C (390°F).
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Season & Sear Chicken (optional but adds flavor):
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Season chicken with salt, pepper, paprika, and herbs.
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Sear in a pan with a bit of oil until just browned (not fully cooked).
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Set aside.
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Assemble the Bake:
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In a large mixing bowl, combine diced potatoes, onion, garlic, cream, mustard, salt, pepper, and a bit of cheese (save most of it for topping).
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Stir in the chicken pieces.
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Pour mixture into a greased baking dish (about 9×13 inches or similar).
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Top & Bake:
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Cover with foil and bake for 40–45 minutes, or until potatoes are tender.
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Remove foil, sprinkle the rest of the cheese on top, and bake uncovered for another 10–15 minutes until golden and bubbling.
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Finish & Serve:
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Let it rest for 5 minutes.
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Garnish with fresh herbs if desired and serve with a green salad or steamed vegetables.
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🔄 Variations:
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Add spinach or broccoli florets for extra greens.
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Use sweet potatoes for a slightly sweeter, healthier twist.
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Make it spicy with a sprinkle of chili flakes or a dash of hot sauce.
Would you like a low-carb or dairy-free variation?