Baked chicken with potatoes in a delicious sauce - a great dish for a home lunch or dinner. Serve it on the table right in the pots, complementing it with a salad of fresh vegetables and fresh bread - you can dip it in a delicious thick sauce.
Pick your recipe
You will need
-
- Chicken fillet with potatoes and creamy sauce:
- 500 g of chicken;
- 500 g of potatoes;
- 150 g of cheese;
- 200 ml of milk;
- 100 ml of thick cream;
- 1 onion;
- salt;
- ground black pepper;
- cooking oil for frying;
- a mixture of dry provence herbs.
- Potato with chicken and vegetables;
- 1 small chicken;
- 500 g of potatoes;
- 2 carrots;
- 2 sweet peppers;
- 1 large onion;
- 2 large tomatoes;
- salt;
- ground black pepper;
- black pepper peas;
- Bay leaf;
- cooking oil for frying.
Instruction manual
1
It is very simple to cook chicken fillet with potatoes, baked in a creamy sauce. Clean the fillet from films and grease, rinse and pat dry with paper towels. Cut chicken into small pieces. Chop the onion into thin half rings and fry in warmed vegetable oil. Add chopped chicken to the onion, add salt, pepper, a mixture of dried Provence herbs and stir, fry until tender.
2
Peel and chop the potatoes. Chop one tuber with thin "spots". Put potato straws in pots, place chicken onion on top. Cover the surface with thin potato plastics. Mix milk and cream, salt and pour the sauce into each bowl. Grate cheese, densely fill it with the top of the dish. Close the pots with lids, put in an oven preheated to 200 ° C and bake for an hour.
3
Want to cook a more complicated dish? Make potato with chicken and vegetables. Chop the whole chicken into pieces and stew them in a small amount of salted water until half ready. Chop the onion, grate the carrots on a coarse grater, cut the sweet pepper into thin strips. Put the onions in the heated vegetable oil, fry until transparent, then add the carrots and pepper.
4
Scald tomatoes with boiling water, remove the peel, remove the seeds. Chop the flesh. Peel and cut the potatoes into small cubes. Put the potatoes in the onion-carrot mixture and stir, fry until golden brown. Add more vegetable oil if necessary. Add chopped tomatoes, salt, ground black pepper to the pan and, stirring, fry until half cooked.
5
Put the vegetable mixture in the pots, place pieces of chicken on top. Pour half a glass of chicken stock into the container, add bay leaf and black pepper peas. Close the pots with lids and place in a preheated oven. Bake the dish for an hour.