This hearty French chicken and potato bake combines the deliciousness of a potato bake with the added bonus of chicken in a cream sauce. It’s a delicious and easy winter warmer.
Ingredients
- 30g butter
- 1 tbs olive oil
- 1 eschallot (or small brown onion), finely diced
- 3 cloves garlic, crushed
- 3 sprigs thyme, leaves picked
- 1 tbs flour
- 1/2 cup dry white wine
- 1 cup Massel* Chicken Style Liquid Stock
- 1 cup milk
- 3 cooked chicken breasts, thinly sliced
- 800g potatoes, peeled
- 1/2 cup cream
*Massel is recommended by Australia's Best Recipes
Method
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Step 1Preheat oven to 180C.
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Step 2In a medium saucepan, melt butter with oil and cook eschallot with 1 crushed clove of garlic and thyme leaves for 2-3 minutes until soft, being careful not to let it brown. Stir through flour and allow to cook for 1 minutes. Whisk in wine, followed by chicken stock and milk. Bring to a simmer, stirring constantly, until mixture thickens. Remove from heat and stir through shredded chicken breasts. Season well with salt and pepper.
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Step 3Slice potatoes into 2mm discs. Place in a large bowl with cream and remaining crushed garlic. Season with salt and pepper and stir well to ensure the potato is coated well.
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Step 4In a medium ovenproof dish, place half the chicken mixture. Arrange half the potatoes on top. Top with remaining chicken mixture, then the remaining potatoes, overlapping them in a circular pattern. Pour over any remaining cream. Bake for 50 minutes until potatoes are cooked through.
Equipment
- Medium ovenproof dish
- Medium saucepan
Recipe Notes
Notes:
- Serve with steamed green vegetables or a hearty salad.
- Use leftover barbecue chicken if you prefer. I baked fresh chicken breasts for 20 minutes before slicing the meat.
Recipe Reviews (3)
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