A cheesy chicken and potato recipe, with melt in the mouth mozzarella, bacon, and parsley.
This recipe was created by Lissa Wu - Recipe Developer.
SEASON
All Season
COMPLEXITY
Simple
PREPARATION TIME
20 minutes
COOKING TIME
1 hour
SERVES
Serves 4
Ingredients
1kg Chicken breast, diced
1.5kg Potatoes, diced
200ml Double cream
300ml Chicken stock
80g Bacon lardons (optional)
1 Onion, diced
30g Butter
3 Garlic cloves, minced
200g Mozzarella, grated
30g Parmesan, grated (optional)
Seasoning for the potatoes:
1 tsp Smoked paprika
2 tbsp Olive oil
1 tsp Mixed herbs
Salt
Pepper
Seasoning for the chicken:
1 tsp Smoked paprika
2 tsp Olive oil
1 tsp Mixed herbs
1 tbsp Cornstarch
Salt
Pepper
To garnish:
Fresh chopped parsley
Method
1
Peel and wash the potatoes (you can leave the skin on if you prefer) and cut into cubes. Add the potato seasonings and mix together.
2
In a separate bowl add the chicken seasonings to the chicken and set aside.
3
Put the seasoned potatoes in a baking tray and roast them for 30 minutes (you can use an air fryer for this step).
4
Fry the bacon lardon for a few minutes to crisp up then set aside on a plate (this is optional as a garnish).
5
Add the butter to the frying pan to sauté the onions then add the chicken to cook through before adding the minced garlic and cooking for a further minute.
6
Pour in the chicken stock and the double cream, then add the potatoes to simmer for a few minutes
7
Put the chicken and roast potatoes in an oven proof dish, add the mozzarella and parmesan cheese on top and place in the oven until the cheese melts.
8
Garnish with some chopped parsley and bacon lardons and serve with some tenderstem broccoli or any green vegetables.
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