Prep : 15 Minutes
Cook : 45 minutes
Serves : 4
- 1 tbsp olive oil
- 2 chicken breasts, thinly sliced
- 2 cloves garlic, thinly sliced
- 1kg Maris Piper potatoes, thinly sliced
- 1 onion, sliced
- 1 x pot Rosemary, chopped
- Zest of 1 lemon
- 300ml chicken stock
Get ready for this to become a weekday staple for your household, it’s easy to prepare and you have plenty of time to get on with other tasks while it bakes in the oven.
Boulangère is a french term used to describe baking meat, potatoes and onion together as a one pot dish. This is a very simple recipe that offers plenty of flavour to compliment the rosemary chicken!
- Step 1
To start, bring the oil to a medium heat and fry the thinly sliced chicken slices and onion for 4-5 minutes.
- Step 2
Add the garlic and cook for another minute being careful to not burn them. Pour in the stock, rosemary and lemon zest. Season with salt and pepper to taste.
- Step 3
The trick to successfully cook the boulangère potatoes is to cut them into very thin slices, then it’s time to start layering!
- Step 4
Take one third of the sliced potatoes and create your first layer at the bottom of your ovenproof dish, then layer alternatively with the chicken and sauce. Finish with a double layer of potatoes at the top.
- Step 5
Pop a lid on the dish if you have one or cover with tin foil. Bake for 45 minutes at 180°C, taking off the cover for the last 10 minutes. You can leave it in longer depending on how the potatoes are cooking, you want them to be tender yet with a golden brown on the edges.
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