Taste, simplified! This is typically my kind of dish as it is all done in one skillet, leaving me with a fairly clean kitchen once all of the cooking is done!
Potato gratin is a starch favourite amongst most. Here I combined butternut, sweet potato & potato; omitted the cream and used broth instead. I just love the simplicity of this dish!
Sliced aubergine can be added, making this a hearty veggie bake topped with chicken. Alternatively, for a vegetarian meal, top with large black mushrooms and thyme and garnish with a generous dollop of creme fraiche.
Ingredients | Serves 4
8 Chicken pieces (thighs and drums work well)
1/4 Butternut, thinly sliced
4 Potatoes, thinly sliced
2 Sweet potatoes, thinly sliced
1/2 Onion, finely chopped
3 Garlic cloves, finely chopped
5 Thyme sprigs, leaves only
1/2 Tsp Marjoram
2 Tbs paprika
Salt, to taste
1/4 C Chicken stock
3 Tbs butter
Fresh parsley (garnish)
Preheat oven to 180 degrees C. Grease an oven proof skillet with non-stick spray. Rub chicken pieces with olive oil and coat with paprika & marjoram. Slice all the veggies using a mandolin. Layer half of the thinly sliced veggies into the skillet and season between each layer. Add the onion, garlic, butter and thyme leaves and layer remaining veggies on top.
Top the veggies with the chicken pieces. Pour the stock into the skillet and season one last time with a pinch of salt and black pepper.
Bake in the oven for about 40 minutes, until chicken is cooked through and the veggies are soft.
Garnish with fresh parsley.
From my kitchen to yours, with love x