Entertaining on holiday, yes. Redesigning your kitchen, no.
A complete summer dinner, designed for a holiday home: minimal equipment and as much as possible prepared in advance.
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One Pot Casserole Chicken - Potatoes
Description
Put everything in a casserole dish, pop it in the oven and enjoy the evening while it cooks away. As the title suggests, this recipe combines chicken and potatoes with melting leeks, a good stock flavoured with garlic and fresh parsley. I often prepare it in advance, right up to the oven stage, and then leave the casserole in the fridge. An hour before dinner, just pop it in the oven.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation
1. Wash and dry the chicken thighs and season with salt and paprika.
2. Melt the butter with the oil in an ovenproof casserole dish and brown the chicken thighs on both sides (they should not be completely cooked).
3. Wash the potatoes. If they are new, cut them into quarters with the skin. If not, peel them.
4. Slice the leeks and chop the parsley.
5. Add the potatoes, leeks, parsley and chopped garlic to the casserole dish. Put the chicken thighs back on top and pour in the stock.
6. Cover and bake at 200°C for 40 minutes.
7. Serve piping hot straight from the oven.
THERMOMIX® METHOD.
