![]() This is important because if the slices are too thick the potato will need more cooking time. When you slice your chat/baby potatoes you want to make the slices about 2mm thick or between ⅛ & 1/16 inch thick.I find this makes it easy to then roll up the thighs. I use swiss cheese by the block in this recipe, then cut into batons.One Pan Swiss Chicken with Creamy Potato.Bake, uncovered for 35 minutes, basting again halfway through, until chicken is cooked and potato is tender.Place rolled chicken thighs on top of potato and cream mixture and baste with some of the cream mixture from the base of the pan.Secure with kitchen string or toothpicks. Meanwhile lay out chicken thighs, top with ham and swiss cheese then roll up to enclose.Combine garlic, mustard and cream then pour over potatoes and bake uncovered for a further 10 minutes.Add sliced potatoes and wine to a roasting pan, cover and bake for 15 minutes.The other big win for this creamy swiss chicken casserole is that it's super quick and simple to cook. This is one of those dishes with such simple flavour combinations, but together they really sing. Plus you control the amount of additives like salt and possibly even sugar (check the back of tin!). This also means it's easier to change things up if you want, like more or less garlic for instance. For this recipe I have kept things simple and used fresh ingredients, making your own sort of "cream of chicken soup" from cream, mustard and garlic. I have seen plenty of recipes online for swiss chicken which are made with cream of chicken soup. I have tweaked it to use juicy chicken thighs instead of breast, left out the traditional shallots/spring onions & made it into a one-pot swiss chicken bake - just add some green veg or a salad if you want & you are good to go.īack in the day I would use chicken breast (because I didn't know any better) but now I use thighs because they stay moist & are full of flavour - and they are cheaper - bonus! Well here is my version of a swiss chicken bake. It tasted fantastic! Don't quite know why it went out of fashion considering it tastes so good! (I'm pretty sure my use of the word "rage" in this context comes from the 80's too.) It was a go-to dinner party staple, and with good reason. Chicken, swiss cheese, ham, french mustard & garlic cream sauce. Who remembers Swiss Chicken? Back in the 80's and early 90's it was all the rage.
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