Scalloped Chicken with Potatoes recipe
ingredients
700 g (1 1/2 lb) potatoes, peeled and thinly sliced
4 chicken thigh and drumstick portions, skinned
30 ml (2 tbsp) plain flour
198 g (7 oz) can corn niblets, drained
1 small green pepper, seeded and diced
salt and freshly ground black pepper
568 ml (1 pint) milk
50 g (2 oz) gruyere cheese, grated
chopped parsley, to garnish
4 chicken thigh and drumstick portions, skinned
30 ml (2 tbsp) plain flour
198 g (7 oz) can corn niblets, drained
1 small green pepper, seeded and diced
salt and freshly ground black pepper
568 ml (1 pint) milk
50 g (2 oz) gruyere cheese, grated
chopped parsley, to garnish
method
1. Lightly grease a 1.7 litre (3 pint) shallow ovenproof dish and put half the potatoes into it.
2. Divide each chicken portion into two. Coat lightly with flour and lay on top of the potatoes.
3. Surround the chicken with the corn and green pepper and season well.
4. Arrange the remaining potatoes neatly on top. Pour over the milk and sprinkle the cheese on top.
5. Stand the dish on a baking sheet and cook at 170°C (325°F) mark 3 for about 1 3/4 hours, covering if necessary towards the end. Sprinkle with chopped parsley before serving.
2. Divide each chicken portion into two. Coat lightly with flour and lay on top of the potatoes.
3. Surround the chicken with the corn and green pepper and season well.
4. Arrange the remaining potatoes neatly on top. Pour over the milk and sprinkle the cheese on top.
5. Stand the dish on a baking sheet and cook at 170°C (325°F) mark 3 for about 1 3/4 hours, covering if necessary towards the end. Sprinkle with chopped parsley before serving.
serving amount
serves 4
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more information
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