Chicken Dauphinoise
- Ready In:
- 1hr 55mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 675 g leeks
- 280 g small potatoes
- 1 tablespoon olive oil
- 1 garlic clove, peeled and chopped
- 200 g cream cheese with garlic and herbs
- 125 ml white wine
- 175 ml chicken stock
- 2 teaspoons cornflour
- 4 chicken breasts, skinned and boned
- 2 tablespoons butter, melted
- salt and pepper
- 2 tablespoons chopped fresh parsley, to garnish
directions
- You will need: a large shallow baking dish about 3 pint capacity for this dish.
- Preheat the oven to 180 degrees C / 350 degrees F / Gas 4. Clean and thickly slice the leeks.
- Slice the potatoes as thinly as possible.
- Heat the olive oil in a frying pan over a medium heat, cook the leeks and garlic for 3-4 minutes until beginning to soften. Remove from the heat and put the leeks and garlic in the baking dish.
- Place the cheese, wine, stock, and cornflour in a blender and process until smooth.
- Arrange the chicken pieces on top of the leeks, season well and then pour over the sauce.
- Layer the potatoes on top, season, and brush the potatoes very thoroughly with the melted butter.
- Cook in the preheated oven for about 1 - 1 1/2 hours until the potatoes are well cooked and brown. Serve at once with the parsley scattered over.
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RECIPE SUBMITTED BY
I live in the South of England, no kids but preparing for one day cooking for a whole brood hopefully!
I love Australia most of all for food - exotic food but also hearty homecooked aswell.
I enjoy salsa to burn off the excess calories and one day again i hope to be some good at it!