A cosy, creamy chicken dauphinoise with dijon and cream
In an extract from her cookbook ‘One Pan Chicken’, Claire Thomson shares a recipe for a cosy, creamy chicken dish
Looks fancy this recipe, although it is really very easy to make. Ideally, use a mandoline to slice the potatoes – a sharp piece of kitchen equipment, a mandoline is inexpensive and easy to come by, and incredibly useful for slicing potatoes or other ingredients in an exacting fashion. This means that the potatoes then all cook perfectly in unison. For this recipe the potatoes are partially submerged in a Dijon mustard-laced cream, with the tops of the potatoes protruding to fan and blister in the heat of the oven, the chicken pieces snug, nicely nestled in the cream and potatoes to cook at the same time.
Next, try Claire Thomson's 40 cloves of garlic chicken.
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