How to make it...
- 8 chicken tights
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 4 slices lean back bacon, chopped
- 6 big floury potatoes (eg King Edwards), peeled and sliced 5 mm thick
- 1 large onion, sliced
- salt and freshly ground black pepper to taste
- 2 teaspoons fresh thyme, chopped (I used dry)
- 600 ml chicken stock
Combine the butter and the oil in a large frying pan. When hot add the chicken and bacon and fry for about 5 minutes, or until lightly browned. Arrange a thick layer of potato slices, followed by a layer of the onions, in the base of a large oven-proof casserole. Season well then scatter the thyme over the top. Add the chicken and bacon and season well. Cover with the remaining onions then place a layer of potatoes over the top. Season well, then pour over the chicken stock and brush the top of the potatoes with the fat from frying the chicken and bacon.
Cover with a sheet of aluminium foil then add the lid (this keeps in the steam). Transfer the casserole to an oven pre heated to 150 C and bake for about 2 hours, or until the chicken is tender and the potatoes have cooked through. For the last 20 minutes, take the lid off so the potatoes can crisp. Depending on your ovenproof dish - you can bring it to the table straight away.
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