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12.Creamy Chicken and Potato Bake

Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Servings 6 people


  • 6 Potatoes peeled thinly sliced
  • 4 Free Range Chicken Thigh fillets, cubed
  • 1 tsp Salt and pepper
  • 1 Onion chopped
  • 4 Bacon rashers chopped
  • 8 Swiss brown mushrooms halved
  • 2 Garlic cloves crushed
  • 300 ml Cream
  • 1 Cup Cheese grated


  • Pre heat oven to about 200C / 400F / Gas 6
  • In a frying a, heat some oil, over a fairly highheat on the stove
  • Brown the chicken thighs.
  • Remove chicken from pan and set aside
  • Turn down the heat to low, add the onions andgarlic and soften them in the chicken juices. (For around 5 mins)
  • Empty the pan to sit with the chicken until you'reready to finish the dish
  • Using the same pan, melt 40g of butter and addthe flour and mustard powder to form a roux (a smooth paste that will cause thegravy to thicken).
  • Slowly add the stock to the pan, a little at atime, stirring continuously (you don't want lumps) until the sauce is smootherand thicker.
  • Simmer for 3 mins, then add the herbs.
  • Put the chicken and onions back with the sauce,into the pan. Slowly add the cream and carefully stir (you don't want the creamto split).
  • Pour the mixture into an ovenproof dish (the dish used here was 10" X 7.5") and stir in the peas.
  • Peel and thinly slice the potatoes, (approx 5 mm)
  • Arrange the slices over the chicken mixtureoverlapping so the surface is completely covered
  • Heat the remaining butter to just melted andbrush over the potatoes
  • Bake the potatoes in the oven for 35 mins untilthey are golden brown and crispy

Recipe Notes

  • If you prefer, you can use breasts instead of thighs. The darker meat has a littlemore flavour but it is drier in texture so don't overcook and always keepmoist.
  • It's not necessary to peel the potatoes but as the real nutrients are just under the skin; it's up to you and your thoughts on heath (I haven't peeled a potato in over 10 years or more – even when mashing –but I do wash the skin on the vegetable and pat it dry with a paper kitchentowel)
  • So, you can just wash the spuds and pat dry witha paper towel if you so wish
  • Use potatoes that will hold shape, but turncreamy and fluffy as they cook
  • Your slices of potato must be uniform inthickness – not easy to do.
  • A mandoline is the easy way and gives the bestresults.
  • You can cut by hand but it takes more time – andlife's too short.