Chicken Dauphinoise Recipes

CHICKEN DAUPHINOIS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes into a large pot and cover with water; bring to a boil. Cook potatoes until partially cooked, about 4 minutes; drain.
• Mix flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a shallow bowl. Press chicken into flour mixture until evenly coated.
• Melt butter in a large skillet over medium heat; place chicken in hot butter and sprinkle 1 tablespoon tarragon over chicken. Cook chicken until browned, 3 to 4 minutes per side.
• Arrange 1/2 of the potatoes in a baking dish and top with chicken breasts. Layer remaining potatoes over chicken. Mix cream, garlic, 1 teaspoon salt, and 1 teaspoon pepper in a bowl; pour over potatoes and chicken. Sprinkle remaining tarragon over potatoes.
• Bake in the preheated oven until chicken is until no longer pink in the center and the top is golden brown, 45 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let stand for at least 10 minutes before serving.

GRATIN DAUPHINOIS

Steps:

• Preheat oven to 375 degrees F.
• Bring 2 cups of the heavy cream to a simmer in a medium saucepan. Add the potatoes, salt and pepper and cook for 3 minutes.
• Rub the cut side of the garlic clove on the bottom and sides of an 8-inch casserole or baking dish. Add the potatoes and cream and top with the remaining cream and Gruyere cheese. Sprinkle chives over top, if using. Bake on a baking sheet until potatoes are tender and cheese is golden brown and bubbly, about 30 minutes. Remove from oven and let rest 10 minutes before serving.

MUSTARD CHICKEN & DAUPHINOISE

Steps:

• Rub the mustard and rosemary into the chicken breasts and place in a hot frying pan.
• Slice up the leek and add to the side of the pan. Cook a little.
• Crush the garlic into the leek. Turn the chicken. Add a swig of white wine to the leeks.
• When the chicken is cooked through, add the cream and cover the pan with tin foil until the potatoes are cooked (see following).
• When ready, remove chicken from the pan and slice. Stir the wholegrain mustard into the leeks and season.
• Spoon the leek mixture onto a dish and place the sliced chicken on top.
• kg potatoes
• red onion
• Nutmeg
• cloves garlic
• ml cream
• Parmesan cheese
• bayleaves
• Fresh thyme
• anchovies
• Slice potatoes and onions in food processor.
• Place them all in a deep roasting dish.
• Sprinkle with nutmeg, a handful of grated parmesan and the crushed garlic.
• Pour over the cream.
• Tear the anchovies up and add together with the bayleaves and thyme.
• Drizzle with olive oil.
• Pour over 200ml boiling water.
• Place onto the stove at a medium heat. Cover with foil.
• After about 10 minutes, remove the foil, add more parmesan and thyme and place on the top shelf of a moderate oven for 15 minutes.

CHICKEN DAUPHINOISE

Steps:

• 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.

ROAST CHICKEN WITH PARMESAN & THYME DAUPHINOISE POTATOES

Steps:

• Heat the oven to 190C/170C/gas 5. Brush a quarter of the butter over a medium casserole dish, arrange a layer of potatoes in the bottom of the dish, then scatter with a little parmesan, thyme, a drizzle of the cream and salt and pepper. Continue until you've used up all the potato slices, most of the thyme (reserve some to serve, if you like) and about half the cream, then pour the rest of the cream over the final layer.
• Season the chicken with salt and pepper and put the thyme stalks, garlic and bay in the cavity, then rub over the remaining butter. For the best results, sit a roasting rack or ovenproof cooling rack over the gratin dish and sit the chicken over the gratin so the juices can drip into the potatoes. If you don't have a roasting or cooling rack, simply sit the chicken in the middle of the gratin. Roast for 1 hr 20 mins until the chicken skin is golden and it's cooked through. To check, pierce the thigh with a skewer - the juices should run clear.
• When the chicken is ready, remove everything from the oven and turn it up to 200C/180C fan/gas 6. Use tongs to lift the chicken onto a board, allowing any juices from the cavity to drizzle over the potatoes as you lift it. Remove the rack, if using, and use a spatula to press the potatoes down, then return to the oven for 10 mins to brown while the chicken rests. Remove the potatoes from the oven, scatter over the reserved thyme, if you like, and leave for 5 mins before serving alongside the chicken. Serve with leafy greens like cabbage or kale.