Baked Chicken and Creamy Potatoes

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.

By:

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.

 

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