Rosemary Chicken Boulangere

Serves: 4

You will need

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



Directions

1 Preheat the oven to 200oC, gas mark 6. Grease an ovenproof casserole dish.

2 Preheat the oven to 200oC, gas mark 6. Grease an ovenproof casserole dish.

3 Heat the oil in a frying pan and fry the chicken and garlic for 4-5 minutes.

4 Place 1/3 potatoes in the dish, top with half the chicken, onion, rosemary and lemon zest, season.

5 Lay another 1/3 of the potatoes on top and repeat the layers finishing with potatoes. Pour over the stock and season well.

6 Cover and bake for 45 minutes, removing the lid for the last 10 minutes until the potatoes are tender.

Cook’s Tip:

For a vegetarian option, remove the chicken and replace half the potato with sweet potato.



Related recipes

Black Sticky Rice with Mango

Black Sticky Rice with Mango


Berry Ice Cream

Berry Ice Cream


Lemon Simnel Cupcakes

Lemon Simnel Cupcakes



Subscribe to our newsletter