Creamy Chicken & Potato Tray Bake
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Creamy Chicken & Potato Tray Bake
Recipe By Courtney Roulston
Ingredients
300ml Bulla cooking cream
500ml chicken stock
4 cloves garlic, chopped
2 tbsp fresh thyme, leaves picked
sea salt and pepper to taste
2 brown onions, peeled, sliced into rings
4 large potatoes, sliced into 1/2cm
2 tbsp extra virgin olive oil
8 chicken thighs, boneless
½ cup flat leaf parsley to serve
crisp baby cos lettuce leaves to serve
Method
Pre heat oven to 200 degrees C. Heat the oil 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.
Mix the cream, stock, garlic, thyme, salt and pepper together in a pot over a medium heat and 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 and place into the oven to roast for 30 minutes. Remove the cover after 30 minutes and baste the chicken with the sauce. Bake for a further 15-20 minutes uncovered to make the chicken 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.
