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Chicken dauphinoise with dijon and cream

Name: Chicken dauphinoise with dijon and cream
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Serves 4
Ingredients: 250ml double cream; 150ml whole milk; 2 garlic cloves, crushed; 1 tsp thyme leaves; 1 tbsp dijon mustard; 2 bay leaves, scrunched a little; Pinch freshly ground nutmeg; 50g parmesan, finely grated; 800g small waxy potatoes (no need to peel), very thinly sliced, ideally with a mandoline; 1kg free-range chicken thighs, legs or drumsticks; Unsalted butter for dotting (optional); Specialist kit; Mandoline

By: Claire Thomson

Published: 5 Feb 24
Updated: 25 Mar 24

Chicken dauphinoise with dijon and cream

Claire Thomson combines baked chicken and creamy dauphinoise potatoes to create the ultimate comforting one-pot chicken recipe.

Claire says: “It looks fancy, this dauphinoise, but it’s easy. Ideally, use a mandoline to slice the potatoes – it’s inexpensive and helps ingredients cook in unison. The potatoes are partially submerged in a dijon mustard-laced cream, with the edges protruding to fan and blister in the heat of the oven, the chicken pieces snug, nestled in the cream and potatoes to cook at the same time.”

Recipe taken from One Pan Chicken by Claire Thomson (Quadrille £20) and tested by delicious.

Easy
February 2024

Test kitchen approved

Serves 4
Hands-on time 15 min. Oven time 1 hour

Claire Thomson combines baked chicken and creamy dauphinoise potatoes to create the ultimate comforting one-pot chicken recipe.

Recipe taken from One Pan Chicken by Claire Thomson (Quadrille £20) and tested by delicious.

Gluten-free recipes

Nutrition: Per serving

Calories: 880kcals
Fat: 66g (34g saturated)
Protein: 37g
Carbohydrates: 33g (5.4g sugars)
Fibre: 3.7g
Salt: 0.9g

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Ingredients

250ml double cream
150ml whole milk
2 garlic cloves, crushed
1 tsp thyme leaves
1 tbsp dijon mustard
2 bay leaves, scrunched a little
Pinch freshly ground nutmeg
50g parmesan, finely grated
800g small waxy potatoes (no need to peel), very thinly sliced, ideally with a mandoline
1kg free-range chicken thighs, legs or drumsticks
Unsalted butter for dotting (optional)

Specialist kit

Mandoline

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Method

Heat the oven to 180°C fan/gas 6. Mix the cream and milk with the garlic, thyme, mustard, bay, nutmeg and plenty of black pepper in a large bowl, then add a good pinch of salt. Stir in half the parmesan, then add the potatoes and chicken and stir to coat everything in the cream. Transfer the chicken to a plate.
Arrange the creamy potatoes in a roasting tin or baking dish, fanning them out, then nestle the chicken in, skin-side up (see Tips). Cover the roasting tin with a lid or foil and bake the chicken and potatoes for 30-40 minutes.
Remove the lid/foil, sprinkle the remaining parmesan on top, then bake for 30 minutes more until browned on top and cooked through. If you think the potatoes and chicken skin need more colour, dot them with butter and put the dish under a hot grill for 5 minutes. Remove from the oven and leave to rest for 5 minutes before serving.