Chicken Dauphinoise With Dijon And Cream
  1. Heat the oven to 180°C fan/gas 6. Mix the cream and milk with the garlic, thyme, mustard, bay, nutmeg and plenty of black pepper in a large bowl, then add a good pinch of salt. Stir in half the parmesan, then add the potatoes and chicken and stir to coat everything in the cream. Transfer the chicken to a plate.

  2. Arrange the creamy potatoes in a roasting tin or baking dish, fanning them out, then nestle the chicken in, skin-side up (see Tips). Cover the roasting tin with a lid or foil and bake the chicken and potatoes for 30-40 minutes.

  3. Remove the lid/foil, sprinkle the remaining parmesan on top, then bake for 30 minutes more until browned on top and cooked through. If you think the potatoes and chicken skin need more colour, dot them with butter and put the dish under a hot grill for 5 minutes. Remove from the oven and leave to rest for 5 minutes before serving.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Casserole

Cuisine🇫🇷French

Occasions🍽️Dinner Party👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyMedium ⏰ 1h30m

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