Mains · Finnish

Chicken and potato bake

Name: Chicken and potato bake
Cook time: 75 min
Total time: 75 min
Yield: 6 servings
Cuisine: Finnish
Ingredients: 1 kg all-purpose potatoes yellow bag; 2 garlic cloves; 1 tbsp butter; 5 dl heavy cream; 2 tsp Dijon mustard; 2 tsp whole grain mustard; 1.5 tsp salt; 0.25 tsp black pepper; 1 tbsp fresh thyme, finely chopped; 2 pkt boneless chicken thighs, unseasoned 300 g each; 1 tbsp Dijon mustard; 1 tbsp whole grain mustard; 1 tsp runny honey; 0.25 tsp salt; 0.25 tsp black pepper; 1 dl parmesan cheese, grated; fresh thyme

This creamy chicken and potato bake is conveniently prepared in a single baking dish. Dijon mustard, thyme, and parmesan add plenty of flavor and richness to the dish.

Smarrig Kitchen4mo

Machine-translated, original language: Suomi.

Cook 1 h 15 minTotal 1 h 15 minInspired by k-ruoka.fi

Method

1
Wash the potatoes well and slice them, with the skin on, into thin slices using a sharp knife or a mandoline. Rinse the potatoes in a colander. Peel and finely chop the garlic.
2
Melt the butter in a large pot and sauté the garlic for a couple of minutes. Add the cream and bring the mixture to a boil. Lower the heat and season the cream with Dijon mustard, salt, pepper, and thyme. Add the drained potato slices to the pot and fold them into the cream. Arrange the potatoes and cream in a baking dish (capacity approx. 2.5 l).
3
Place the chicken thighs in the baking dish among the potatoes. In a small bowl, mix the Dijon mustard, honey, salt, and black pepper. Brush the chicken thighs with the seasoning mixture.
4
Bake in a 200-degree oven for 1 hour. Sprinkle the grated parmesan over the dish towards the end of baking and continue baking for another 5 minutes, or until the potatoes are tender. If necessary, cover the dish if the surface starts to brown too much.
5
Let the dish rest for a moment and finish with fresh thyme.