Courtney Roulston’s Creamy Chicken Potato Bake
Ingredients
- 300mL Bulla Cooking Cream
- 500mL chicken stock
- 4 cloves garlic, chopped
- 2 Tbsp fresh thyme, leaves picked
- 2 brown onions, peeled, sliced into rings
- 4 large potatoes, sliced into 1/2cm slices
- 2 Tbsp extra virgin olive oil
- 8 boneless chicken thighs
- sea salt & pepper, to taste
to serve
- 1/2 cup flat leaf parsley
- crisp baby cos lettuce leaves
Cooking Directions
- Preheat oven to 200°C.
- Heat the oil in a non-stick frying pan over a medium/high heat. Season the chicken thighs and place into the pan to brown for 3-4 minutes.
- Place the Bulla Cooking Cream, stock, garlic, thyme, salt and pepper together in a saucepan and stir together over a medium heat to warm through.
- Scatter the sliced potatoes and onions into the base of an oven-proof roasting tray and nestle in the browned chicken thighs on top. Pour over the cream mixture.
- Cover the tray with foil, place in the oven and cook for 30 minutes. Remove the foil after 30 minutes and baste the chicken with the sauce. Cook for a further 15-20 minutes uncovered until the chicken is golden and crispy.
- Remove the tray from the oven and scatter with chopped parsley.
- Serve warm with a simple crisp green salad on the side.
Ingredients
- 300mL Bulla Cooking Cream
- 500mL chicken stock
- 4 cloves garlic, chopped
- 2 Tbsp fresh thyme, leaves picked
- 2 brown onions, peeled, sliced into rings
- 4 large potatoes, sliced into 1/2cm slices
- 2 Tbsp extra virgin olive oil
- 8 boneless chicken thighs
- sea salt & pepper, to taste
to serve
- 1/2 cup flat leaf parsley
- crisp baby cos lettuce leaves