Rosemary Chicken Boulangere
Over a year ago
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Ingredients
- 1 tbsp olive oil
- 2 Chicken Breasts Sliced
- 2 cloves garlic thinly sliced
- 1kg Maris Piper potatoes thinly sliced
- 1 Onion. sliced
- 1 pot rosemary finely chopped
- 1 lemon zest
- 300ml chicken stock
Accompaniment
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Method
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1
Preheat the oven to 200oC, gas mark 6. Grease an ovenproof casserole dish.
Heat the oil in a frying pan and fry the chicken and garlic for 4-5 minutes.
Place 1/3 potatoes in the dish, top with half the chicken, onion, rosemary and lemon zest, season. Lay another 1/3 of the potatoes on top and repeat the layers finishing with potatoes. Pour over the stock and season well.
Cover and bake for 45 minutes, removing the lid for the last 10 minutes until the potatoes are tender.
Cook’s tip
For a vegetarian option, remove the chicken and replace half the potato with sweet potato.
Visit www.freshlivingherbs.co.uk for more recipes and herb tips.
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