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Chicken Potato Bake Just Out of the Oven
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Chicken Potato Bake

Chicken thighs cooked in a creamy sauce topped with thinly sliced potatoes
Course Lunch / Main meal
Cuisine Main Meal
Keyword Chicken Potato Bake
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6
Calories 325kcal
Author Amy Whiteford

Ingredients

  • 1 tbsp Oil
  • 600g Boneless and skinless chicken thighs cut into bite-size pieces SEE NOTE 1
  • 1 Large Onion, finely chopped
  • 2 Garlic cloves, finely chopped
  • 50g (2.5 tbsp) Butter (spit 40g for sauce, 10g for topping)
  • 30g (1/4 cup) Plain (all-purpose) flour
  • 1 tsp Mustard Powder
  • 500ml (2 cups) Chicken Stock SEE NOTE 2
  • 1/2 tsp Dried Thyme SEE NOTE 3
  • 1 tsp Dried Parsley
  • 60ml (1/4 cup) Cream
  • 75g (1/2 cup) Frozen peas
  • 450g (3-4 depending on size) Potatoes SEE NOTE 4

Instructions

  • Pre heat oven to 200C / 400F / Gas 6
  • Heat oil in a pan, over a high heat, and brown the chicken thighs. Remove from the pan and set aside
  • Reduce to a low heat, add the onions and garlic and soften them in the chicken juices. (For around 5 mins) Remove from the pan and set aside with the chicken.
  • Using the same pan melt 40g of the butter and add the flour and mustard powder to form a roux. Slowly add the stock a little at a time, stirring continuously, until the sauce is smooth. Simmer for 3 mins and then add the herbs.
  • Put the chicken and onions back into the pan with the sauce, add the cream and stir.
  • Pour the mixture into an ovenproof dish (my dish was 10" X 7.5") and stir through the peas.
  • Peel and then thinly slice the potatoes (approx 5mm). Arrange the slices over the chicken mixture (overlapping so the surface is completely covered.) SEE NOTE 5
  • Melt the remaining butter and brush over the potatoes
  • Bake for 35 mins until the potatoes are cooked and crispy.

Notes

  1. You can replace the thigh meat with breast if you prefer but the meat will be drier in texture.
  2. If cooking for a baby, use homemade chicken stock or low sodium stock. 
  3. Adjust the amount of herbs according to taste. I find 1/2 tsp of thyme works well but my husband would prefer less. You may wish to start with less and as more if needed. 
  4. You want to use potatoes that will hold its shape, but turn creamy and fluffy as it cooks. Some good varieties to use include Dutch creams, Golden Delight, King Edward or Coliban
  5. Try to keep your slices of potato uniform in thickness. A mondoline is the easiest way and produces the best results. You can cut by hand but it will take more time. 
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator. 

Nutrition

Calories: 325kcal | Carbohydrates: 17g | Protein: 24g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 127mg | Sodium: 186mg | Potassium: 657mg | Fiber: 3g | Sugar: 2g | Vitamin A: 475IU | Vitamin C: 14.3mg | Calcium: 50mg | Iron: 3.7mg