Ovenbaked chicken and potato gratin

Ingredients (serves 4)


  • 8 (1.5kg) chicken drumsticks
  • 1/2 tsp smoked paprika
  • 2 cups chicken stock
  • 2 garlic cloves, crushed
  • 240g cherry truss tomatoes
  • 200g button mushrooms, halved
  • 1/4 cup sour cream
  • 2 tbsp coarsely chopped fresh chives
  • 2 tsp wholegrain mustard

Method

  1. Preheat oven to 200°C/180°C fan-forced. Place chicken in a bowl. Sprinkle with paprika. Toss to coat. Place chicken in a baking dish. Pour over combined stock and garlic. Bake for 40 minutes, turning chicken halfway.

  2. Cut tomatoes into small bunches. Arrange tomatoes and mushroom around chicken, season. Bake for 20 minutes or until vegetables are tender and chicken cooked. Set aside for 5 minutes. Transfer chicken and tomatoes to a plate. Add sour cream and mustard to dish, stir to combine. Return chicken and tomatoes, sprinkle with chives.

Potato gratin

Slice 8 medium-sized potatoes and put in a dish.
Mix 600ml chicken stock with two chopped garlic cloves and a pinch of grated nutmeg and pour over the potatoes.
Sprinkle over 3 tbsp freshly grated parmesan.
Bake in the oven in 200C for about 1.5 hours.

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