Chicken And Bacon Dauphinoise Potatoes Recipes

GOLDEN CHICKEN

Steps:

• Ingredients out • Kettle boiled • Oven grill on high • Food processor (fine slicer) • Medium lidded pan, high heat • Large high-sided roasting tray, high heat • Large frying pan, medium-high heat
• START COOKING
• Scrub the potatoes clean, finely slice in the processor, then tip into the medium pan and cover with boiling water and the lid.
• Peel the onions, finely slice in the processor, then tip into the roasting tray with 2 tablespoons of oil, crumble in the stock cube and season with sea salt and black pepper.
• Tear in the sage leaves and stir regularly, adding a splash of water if they start to catch.
• On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the rosemary leaves, then fold the paper over and bash and flatten the chicken to 1.5cm thick with a rolling pin.
• Put into the frying pan with 1 tablespoon of oil, turning after 3 or 4 minutes, until golden and cooked through.
• Drain the potatoes well in a colander, then tip into the onion pan, stir together and arrange in a flat layer. Pour over the cream, then finely grate over the Parmesan and pop under the grill on the top shelf.
• Halve the leeks lengthways, rinse under the tap, then finely slice. Put into the empty lidded pan on a high heat with 1 tablespoon of oil, stirring often.
• Finely slice the bacon and add to the chicken pan, tossing regularly.
• Stir the spinach and peas into the leeks and once the spinach has wilted and the peas are tender, pile on a board or platter with the chicken and bacon on top. Serve with the gratin.

CHICKEN & DAUPHINOISE POTATOES

Steps:

• Start by preheating the oven to 200˚C and set the shelf so the meal will cook in the top third of the oven.
• Whisk all the ingredients apart from the potatoes together for the dauphinoise.
• Spray a ramekin (of about 250ml capacity) with oil or butter it and layer up half the potato. Pour over half the creamy mixture then top with the remaining potatoes and then carefully pour on the rest of the cream. Place in the oven and cook for 15 minutes.
• Meanwhile, spray a small oven tray with oil very lightly and arrange the green beans, courgettes and cherry tomatoes (the latter cut surface up) then sprinkle on most of the rosemary (save a little for the chicken). When the timer is up after the first 15 minutes, pop the veg in next to the potatoes (the potatoes need 45 minutes in total to cook through).
• Next, place a chicken breast on a chopping board and cover with clingfilm then bash until it is an even thickness (just less than a centimetre).
• When the timer goes, take the veg out and place the chicken on top. Sprinkle with the reserved rosemary and place the garlic butter on top, season well then return to the oven for a final 15 minutes. Check the chicken is cooked through and the potatoes have a crisp top but are cooked through (they should yield to the tip of a small sharp knife inserted into the centre).
• Transfer the chicken and vegetables to a plate then scoop the dauphinoise out with a spoon and serve.

CHICKEN DAUPHINOIS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes into a large pot and cover with water; bring to a boil. Cook potatoes until partially cooked, about 4 minutes; drain.
• Mix flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a shallow bowl. Press chicken into flour mixture until evenly coated.
• Melt butter in a large skillet over medium heat; place chicken in hot butter and sprinkle 1 tablespoon tarragon over chicken. Cook chicken until browned, 3 to 4 minutes per side.
• Arrange 1/2 of the potatoes in a baking dish and top with chicken breasts. Layer remaining potatoes over chicken. Mix cream, garlic, 1 teaspoon salt, and 1 teaspoon pepper in a bowl; pour over potatoes and chicken. Sprinkle remaining tarragon over potatoes.
• Bake in the preheated oven until chicken is until no longer pink in the center and the top is golden brown, 45 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let stand for at least 10 minutes before serving.

TRIPLE CHEESE & BACON DAUPHINOISE

Steps:

• Heat the oven to 180C/160C fan/gas 4 and butter a shallow baking dish (I used a 20 x 30cm dish). Pour the milk and cream into a large saucepan, add the garlic, tip in the potatoes and bring to the boil. Remove from the heat to let the garlic infuse and the potatoes cool a little while you cook the bacon.
• Heat the oil in a frying pan and add the lardons. Cook on a low-medium heat for 10 mins until they are turning crispy.
• Using a slotted spoon, start layering the potatoes onto the base of the dish until completely covered (remove the garlic cloves when you spot them). Spoon over some of the cream mixture, a little cheddar, parmesan and gruyère, and scatter on some of the bacon. Season well and repeat until you have used up all the potato. Pour over any remaining cream and scatter with the remaining cheese. Reserve some of the bacon for topping later.
• Cover with foil and cook in the oven for 1 hr. Remove the foil and cook for a further 30 mins until the potatoes are cooked through (insert a skewer or knife and check there is no resistance) and the topping is golden. Scatter with the remaining bacon for the final 5 mins of cooking.

LEEK DAUPHINOISE POTATOES RECIPE

Steps:

• Heat the oven to 180C/Gas 4. Heat the butter and the oil in a large frying pan and fry the leeks until they are soft and slightly golden. Leave to one side.
• In a large saucepan, add the potatoes, milk, double cream, salt and pepper and bring to the boil, stirring continuously. After a couple of minutes of boiling, you will notice the sauce thicken. Remove from the heat.
• Pile half of the potatoes into the roasting tin and flatten down. Layer the sauteed leeks on top and then follow with the remaining potatoes, ensuring the potatoes are flat and level. Bake in the oven for 45 mins until golden brown and the potatoes are soft.