CHICKEN & DAUPHINOISE POTATOES
An indulgent dinner for one (but it's easily doubled for two). Who said eating alone needn't be special? It will take an hour to make but you're so worth it ;)
Provided by Just Jo
Time 1h
Number Of Ingredients 13
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.
Nutrition Facts : Calories 529 kcal, Carbohydrate 48 g, Protein 32 g, Fat 24 g, SaturatedFat 13 g, Cholesterol 137 mg, Sodium 307 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
GRATIN DAUPHINOIS
Steps:
- Preheat oven to 375 degrees F.
- Bring 2 cups of the heavy cream to a simmer in a medium saucepan. Add the potatoes, salt and pepper and cook for 3 minutes.
- Rub the cut side of the garlic clove on the bottom and sides of an 8-inch casserole or baking dish. Add the potatoes and cream and top with the remaining cream and Gruyere cheese. Sprinkle chives over top, if using. Bake on a baking sheet until potatoes are tender and cheese is golden brown and bubbly, about 30 minutes. Remove from oven and let rest 10 minutes before serving.
MUSTARD CHICKEN & DAUPHINOISE
Provided by Suzanne Perazzini
Number Of Ingredients 9
Steps:
- Rub the mustard and rosemary into the chicken breasts and place in a hot frying pan.
- Slice up the leek and add to the side of the pan. Cook a little.
- Crush the garlic into the leek. Turn the chicken. Add a swig of white wine to the leeks.
- When the chicken is cooked through, add the cream and cover the pan with tin foil until the potatoes are cooked (see following).
- When ready, remove chicken from the pan and slice. Stir the wholegrain mustard into the leeks and season.
- Spoon the leek mixture onto a dish and place the sliced chicken on top.
- kg potatoes
- red onion
- Nutmeg
- cloves garlic
- ml cream
- Parmesan cheese
- bayleaves
- Fresh thyme
- anchovies
- Slice potatoes and onions in food processor.
- Place them all in a deep roasting dish.
- Sprinkle with nutmeg, a handful of grated parmesan and the crushed garlic.
- Pour over the cream.
- Tear the anchovies up and add together with the bayleaves and thyme.
- Drizzle with olive oil.
- Pour over 200ml boiling water.
- Place onto the stove at a medium heat. Cover with foil.
- After about 10 minutes, remove the foil, add more parmesan and thyme and place on the top shelf of a moderate oven for 15 minutes.
CHICKEN DAUPHINOIS
This is a recipe that my mother always used to make for special occasions: seasoned chicken cooked with potatoes in a cream sauce. Very satisfying. Tastes great the next day too!
Provided by Giannina
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 764.5 calories, Carbohydrate 48.5 g, Cholesterol 235.3 mg, Fat 50.1 g, Fiber 5.5 g, Protein 31.8 g, SaturatedFat 30.1 g, Sodium 1010.1 mg, Sugar 1.9 g
CHICKEN DAUPHINOISE
Easy and delicious, a complete meal in one and great for entertaining as you can prepare in advance and just put it in the oven and forget about it until ready to serve, great for entertaining!!
Provided by Ozzy5223
Categories One Dish Meal
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- You will need: a large shallow baking dish about 3 pint capacity for this dish.
- Preheat the oven to 180 degrees C / 350 degrees F / Gas 4. Clean and thickly slice the leeks.
- Slice the potatoes as thinly as possible.
- Heat the olive oil in a frying pan over a medium heat, cook the leeks and garlic for 3-4 minutes until beginning to soften. Remove from the heat and put the leeks and garlic in the baking dish.
- Place the cheese, wine, stock, and cornflour in a blender and process until smooth.
- Arrange the chicken pieces on top of the leeks, season well and then pour over the sauce.
- Layer the potatoes on top, season, and brush the potatoes very thoroughly with the melted butter.
- Cook in the preheated oven for about 1 - 1 1/2 hours until the potatoes are well cooked and brown. Serve at once with the parsley scattered over.
Nutrition Facts : Calories 530.4, Fat 23.7, SaturatedFat 8.2, Cholesterol 109.4, Sodium 236.6, Carbohydrate 38.8, Fiber 4.8, Sugar 8.4, Protein 35.2
ROAST CHICKEN WITH PARMESAN & THYME DAUPHINOISE POTATOES
Break away from your usual roast chicken and potatoes with this version that uses the meat juices to baste a creamy dauphinoise. It's sure to impress for Sunday lunch
Provided by Good Food team
Categories Dinner
Time 2h
Number Of Ingredients 9
Steps:
- Heat the oven to 190C/170C/gas 5. Brush a quarter of the butter over a medium casserole dish, arrange a layer of potatoes in the bottom of the dish, then scatter with a little parmesan, thyme, a drizzle of the cream and salt and pepper. Continue until you've used up all the potato slices, most of the thyme (reserve some to serve, if you like) and about half the cream, then pour the rest of the cream over the final layer.
- Season the chicken with salt and pepper and put the thyme stalks, garlic and bay in the cavity, then rub over the remaining butter. For the best results, sit a roasting rack or ovenproof cooling rack over the gratin dish and sit the chicken over the gratin so the juices can drip into the potatoes. If you don't have a roasting or cooling rack, simply sit the chicken in the middle of the gratin. Roast for 1 hr 20 mins until the chicken skin is golden and it's cooked through. To check, pierce the thigh with a skewer - the juices should run clear.
- When the chicken is ready, remove everything from the oven and turn it up to 200C/180C fan/gas 6. Use tongs to lift the chicken onto a board, allowing any juices from the cavity to drizzle over the potatoes as you lift it. Remove the rack, if using, and use a spatula to press the potatoes down, then return to the oven for 10 mins to brown while the chicken rests. Remove the potatoes from the oven, scatter over the reserved thyme, if you like, and leave for 5 mins before serving alongside the chicken. Serve with leafy greens like cabbage or kale.
Nutrition Facts : Calories 976 calories, Fat 67 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 50 grams protein, Sodium 1 milligram of sodium
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