Potato and Chicken Bake

Those Maris Pipers again. I am using them but not as quickly as I would like. I have some chicken thighs that look so juicy that the thought of baking them in a casserole lying on a bed of sliced potatoes and smothered in a sauce and vegetable mix with some bacon then topped with more sliced potatoes and some cheese to finish, sounds very yummy.

So here we go:

Enough peeled and thinly (less than 1 cm) sliced potatoes to cover the bottom of a heavy based casserole dish. Another lot for the top layer – say 4 largish potatoes for each layer
3 chicken thighs. I unrolled, de-boned and then cut them – I ended up with 9 pieces enough for 2-3 people
Several sprigs of rosemary, some chopped finely, the others for garnishing
Thyme and tarragon ½teasp each
½ Leek and ½ ciboule finely chopped
½ yellow and ½ red capsicum sliced
2 Bacon rashers or the equivalent of bacon pieces – doesn’t matter because it is chopped
8 –10 chestnut mushrooms or mix of button and chestnut mushrooms thickly sliced on the round.
100ml White wine and 200ml chicken stock
Frozen peas or fresh if you have them. About a cup.

Heat some oil and fry the chopped bacon and the chicken pieces until browned on both sides.

Put a layer of potato slices into an oiled casserole dish. Add the sautéed meat.

First potato layer & bacon/chicken layer

Saute leek and ciboule with garlic and pepper and salt in a saucepan. When cooled a little, add some chicken stock and whisk until smooth. Return to the saucepan, add the remainder of the chicken stock and the white wine. Heat and add the peas. Bring to boil and remove from heat.
Add dried thyme and tarragon and mix. Set aside to cool a little.

Chicken stock & white wine sauce

Saute the sliced mushrooms and capsicum in some oil and butter for flavour. Sprinkle with some finely chopped rosemary.

Sautéed Capsicum & Mushrooms

Layer the capsicum and mushroom over the chicken mix and lightly salt and pepper.

Pour over the stock/peas mix and then layer the second lot of potato slices on top. Dot with small pieces of butter and some rosemary sprigs. Dust with salt and white pepper and drizzle a bit of olive oil.

Cover with foil and bake, middle oven for 50mins. Remove the foil and cook another 30mins until the potatoes have browned. Just before the last 10mins add mature grated cheese on top of the potatoes.

There are so many variations on herbs and vegetables that will make this sort of dish a new experience every time you make it. I served it with some steamed baby french beans and bok choi.


One response to “Potato and Chicken Bake

  1. Pingback: Chicken Bake « From the Hobbit Hole Kitchen

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