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One Pot Casserole Chicken - Potatoes

Prep Time 20 min mins
Cook Time 40 min mins
Total Time 1 hour
Racing: , , ,
Difficulty: easy
Servings: 2
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
  • 2 chicken thighs or 4 drumsticks
  • Salt
  • Paprika
  • 1 tbsp. oil
  • 1 tbsp. of butter
  • 400 g of new potatoes
  • 2 leeks
  • ½ bouquet flat-leaf parsley
  • 250 ml chicken stock
  • 1 à 2 pods garlic (according to taste)
Instructions
  1. 1
    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.
Read it online: https://auxdelicesdecaroline.com/en/recipe/casserole-poulet-pommes-de-terre/