Mustard Chicken Dauphinoise Potatoes at Bruce Schmidt blog

Mustard Chicken Dauphinoise Potatoes. Stir through half the parmesan, then add the potatoes and chicken and stir to coat everything in the cream. the original recipe serves 4 but i altered the chicken to serve 2 and had left over potatoes. Tip into a sturdy roasting dish and grate over the nutmeg, crush in the garlic and pour in most of the cream. Use fish slice to press down on the chicken to help it. Mix the cream and milk with the garlic, thyme, mustard, bay, nutmeg and plenty of black pepper in a large. Add a few thyme leaves and crushed garlic to the mix. preheat the oven to 220°c. Mix the cream and milk along with the garlic, thyme, mustard, bay, nutmeg and plenty of black pepper in a large bowl, then add salt to taste. Peel and halve the red onion. Add the anchovies and grate over a layer of parmesan. Leaving the skins on, slice the potatoes in the food processor along with the red onion. put the chicken breasts in the pan, skin side down. Remove the chicken to a plate. Heat the oven to 180°c fan/gas 6. put a layer of potato disks in the pan—dot with butter knobs.

put a layer of potato disks in the pan—dot with butter knobs. Add a few thyme leaves and crushed garlic to the mix. Peel and halve the red onion. Heat the oven to 180°c fan/gas 6. Remove the chicken to a plate. Add the anchovies and grate over a layer of parmesan. preheat the oven to 220°c. Mix the cream and milk along with the garlic, thyme, mustard, bay, nutmeg and plenty of black pepper in a large bowl, then add salt to taste. the original recipe serves 4 but i altered the chicken to serve 2 and had left over potatoes. Stir through half the parmesan, then add the potatoes and chicken and stir to coat everything in the cream.

Quick Potato and Chicken Dauphinoise 2 Our Table

Mustard Chicken Dauphinoise Potatoes Peel and halve the red onion. Peel and halve the red onion. Mix the cream and milk with the garlic, thyme, mustard, bay, nutmeg and plenty of black pepper in a large. Heat the oven to 180°c fan/gas 6. Mix the cream and milk along with the garlic, thyme, mustard, bay, nutmeg and plenty of black pepper in a large bowl, then add salt to taste. Remove the chicken to a plate. Add the anchovies and grate over a layer of parmesan. Stir through half the parmesan, then add the potatoes and chicken and stir to coat everything in the cream. the original recipe serves 4 but i altered the chicken to serve 2 and had left over potatoes. Use fish slice to press down on the chicken to help it. Leaving the skins on, slice the potatoes in the food processor along with the red onion. Add a few thyme leaves and crushed garlic to the mix. Tip into a sturdy roasting dish and grate over the nutmeg, crush in the garlic and pour in most of the cream. preheat the oven to 220°c. put the chicken breasts in the pan, skin side down. put a layer of potato disks in the pan—dot with butter knobs.