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Chicken thighs with Potato Dauphinoise

5 from 1 vote

Ingredients
  

Chicken

  • 6 chicken thigh fillets Skinless You can use skin if you prefer
  • 1.5 tbsp olive oil
  • 1 tsp mustard powder
  • 1 tsp onion powder
  • 2 garlic cloves crushed
  • 2 tsp smoked paprika
  • 2 tsp dried thyme leaves
  • ½ tsp salt
  • 1/2 tsp black pepper

Potatoes

  • 1 large onion finely sliced
  • 3 garlic cloves crushed
  • 800 g potatoes sliced very finely
  • 275 ml milk
  • Pinch of Nutmeg
  • 1 tsp salt
  • Black pepper
  • 90 g parmesan grated

Instructions
 

  • Preheat oven to Gas Mark 4.

Chicken

  • In a large bowl combine the thighs with mustard powder, onion powder, garlic cloves, smoked paprika, thyme, salt and pepper. Mix throughly with your hands.
  • Heat olive oil over a medium heat in a large frying pan.
  • Pop the chicken in the pan. Cook for 6-7 minutes . If the skin is on cook for 10 minutes.
  • Turn and cook for 2 minutes.
  • Remove from the pan and wipe the pan of any black bits.

Potatoes

  • Add the onion and garlic to the same pan and cook for 2 minutes.
  • Add half the milk to the pan and bring to simmer.
  • Add half the potatoes in the pan.
  • Scatter over half of the remaining ingredients.
  • Make another layer with the potatoes and add the rest of the ingredients.
  • Simmer for ten minutes.

Assemble

  • Place chicken on potato, then pop n the oven and bake for 40 minutes, until the chicken is cooked
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