Chicken dauphinoise with dijon and cream
- Published: 5 Feb 24
- Updated: 25 Mar 24
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.
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Serves 4 -
Hands-on time 15 min. Oven time 1 hour
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Recipe from February 2024 Issue
Nutrition
Nutrition: per serving
- Calories
- 880kcals
- Fat
- 66g (34g saturated)
- Protein
- 37g
- Carbohydrates
- 33g (5.4g sugars)
- Fibre
- 3.7g
- Salt
- 0.9g
delicious. tips
As you nestle in the chicken pieces, try to get the potatoes to stand on their sides (not lay flat) so the edges crisp up better.
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