Chicken Potato Bake
This chicken potato bake is a tasty and super easy dinner. Juicy chicken thighs, in a flavourful sauce with veggies, all covered by a cheesy potato gratin-esk topping.
Ingredients
- 1 carrot
- 1 red onion
- 3 cloves garlic
- 100 g green beans
- 3 potatoes
- 4 chicken thighs
- 125 g sour cream
- ½ cup tasty cheese
- ¼ cup parmesan
- 1 tbsp butter
- 1 tbsp olive oil
- 1 cup chicken stock
- 1 tbsp garlic+onion powder, paprika, italian herbs, chicken powder each
- 1 tsp salt
- 4 tbsp cornstarch slurry 1:1 cornstarch + water
Instructions
- Preheat the oven to 200℃.
- Start by preparing some of your vegetables. Grate the carrot and red onion into small pieces, then crush or finely dice the garlic. Chop the green beans into inch size pieces, discarding the ends.
- To a pan, melt the butter and pour in the olive oil. Add the carrot, red onion, and garlic to saute on a medium heat.
- While the carrot, red onion, and garlic are sauteing it’s time to prepare the chicken. Cut the chicken thighs into bite size pieces.
- Add the chicken and the green beans to the pan as well. Pour in the salt and seasonings, stir, then let the chicken start to brown.
- Pour in the chicken stock, sour cream, and the cornstarch slurry. Stir to combine everything and leave to thicken.
- Whilst the sauce is thickening, wash the potatoes and thinly slice into rounds.
- Pour the chicken, vegetables, and sauce into an oven safe dish.
- Place down the first layer of the thinly sliced potatoes in a circular overlapping pattern. Then sprinkle half of the tasty cheese on top.
- Add another layer of the thinly sliced potatoes in the same overlapping pattern, top with the remaining tasty cheese and the parmesan.
- Place the chicken potato bake into the oven covered for 35 minutes. Then remove the cover and cook for another 10 minutes, until the cheese is golden.
- Serve and enjoy!