Dinner last night came courtesy of the Sumner School fundraising cookbook*, 'Sumner Cooks'. It's quite a modest wee book, but is packed full of delicious sounding recipes. We just bought it last week, so this is the first recipe tried from it, and it was delicious. This is tarted up scalloped potatoes really - two layers of sliced potato sandwiching a creamy mixture of chicken with mustard, sauteed onion, garlic and cream, and topped with a layer of cheese. Yum! I subbed half the cream for milk, and deglazed the pan with a bit of white wine after cooking the chicken. We ate it with a green salad with mandarin, which cut through the richness nicely. Next time I might add some sauteed mushrooms to the chicken mix.
*Cookbooks are $20 from Sumner School Office, email admin@sumner.school.nz
creamy chicken potatoes dijon
6 large potatoes, peeled and thickly sliced
1 tbsp olive oil
1 small onion, diced
2-3 cloves garlic, chopped
8 chicken thighs,
1 tbsp parsley
25g butter (I left this out)
1 c cream (I used half milk, half cream)
1 tbsp dijon mustard
s + p
1/2 c grated cheese
Preheat oven to 200c.
Boil potatoes for 8 minutes in salted water, drain well and set aside.
Saute onion in olive oil, once soft add garlic, then chicken and stirfry until cooked. Add all other ingredients except for cheese and potatoes and season with salt and pepper.
Line a large gratin dish with half the potato slices, then pour over the chicken mix, before covering with the rest of the potatoes and then the grated cheese,
Bake for 30 minutes until crisp and golden.
No comments:
Post a Comment