Baked Chicken and Creamy Potatoes
Whenever I cook chicken it’s always the dark meats such as the thigh and leg that I like best. It’s much more forgiving and less likely to dry out than the breast. I also think that it has a lot more flavour. As Summer looses its shine and Autumn raises its head baked cooking is what I do more of. Here is a baked chicken one-pot wonder for you to tuck into. The recipe uses chicken leg quarters on a bed of delicious, creamy and garlicky potatoes.
Baked Chicken and Creamy Potatoes
September 2, 2018
: 2
: 5 min
: 1 hr 10 min
: 1 hr 15 min
: Easy
A comforting easy recipe.
Ingredients
- For the chicken:
- 2 chicken leg quarters
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 tablespoon of sherry vinegar
- pinch of sea salt and pepper to taste
- For the potatoes:
- 2 large potatoes, thinly sliced
- 1 medium onion, thinly sliced
- 2 cloves of garlic, sliced
- 200ml chicken stock
- 50ml double cream
Directions
- Step 1 Preheat oven to Gas Mark 7/ 220°C/425°F
- Step 2 Place the chicken pieces into a bowl then add the rosemary, thyme, sherry vinegar, salt and pepper. Rub the ingredients into the chicken then set aside.
- Step 3 Use two small baking dishes large enough to hold each piece of chicken.
- Step 4 Layer equal quantities of potatoes, onions and garlic into each dish. Mix the cream and stock together and, again, pour equal amounts into each dish.
- Step 5 Cover the dishes with foil and bake for 30 minutes. After 30 minutes remove the foil and place the chicken on top of each dish and cook for a further 30 to 40 minutes until cooked.
This looks deliciously comforting!
Perfect Autumnal dish ?