Potato dauphinoise with chicken

    1 hour 20 min

    Stolen from my best friend. Took years to prize the recipe from her, finally three of us pinned her down and fed her raw garlic, whilst painting her toes with honey and singing Wonderwall out of tune. Works every time.


    Middlesex, England, UK
    81 people made this

    Serves: 6 

    • 12 chicken breasts
    • salt and pepper, to taste
    • 50g to 100g plain flour
    • 75g to 100g butter
    • 30g chopped fresh tarragon
    • chopped garlic, or to taste
    • 2 (600ml) double cream
    • 1 handful parsley
    • 1.5kg to 2 kg potatoes - peeled and sliced

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat the oven to 190 C / Gas 5.
    2. Cut up chicken breasts into pieces and coat lightly with seasoned flour.
    3. Melt butter in frying pan and add coated chicken. Add tarragon to chicken while frying and cook until golden. Cook until chicken is no longer pink in the middle.
    4. Put a layer of chicken in large casserole dish and then a layer of potatoes and repeat until dish is almost full.
    5. Combine the garlic, cream and parsley then pour over chicken/potatoes and make sure it goes right through mixture to the bottom and is well covered. Cover.
    6. Bake in the preheated oven for at least one hour (may be longer depending on amount) but it will sizzle and you will know when it is done. Serve immediately.


    Thank you Margaret Bean

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