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
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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.
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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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