Rosemary chicken boulangere

    1 hour 5 min

    This dish makes an ideal simple but delicious winter supper that will be popular with the whole family. Fragrant rosemary really helps lift the dish and bring out the subtle citrus flavour provided by the lemon zest. For a vegetarian option, remove the chicken and replace half the potato with sweet potato.

    10 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 2 chicken breast fillets, thinly sliced
    • 2 cloves garlic, thinly sliced
    • 1kg Maris Piper potatoes, thinly sliced
    • 1 onion, sliced
    • 1 to 2 tablespoons chopped fresh rosemary
    • zest of 1 lemon
    • 300ml chicken stock
    • salt and pepper, to taste

    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

    1. Preheat the oven to 200 C / Gas 6. Grease an ovenproof casserole dish.
    2. Heat the oil in a frying pan over a medium heat and cook and stir the chicken and garlic for 4 to 5 minutes.
    3. 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, season well and cover.
    4. Bake in the preheated oven for 45 minutes, removing the lid for the last 10 minutes until the potatoes are tender. Remove from the oven and serve.

    See it on my blog

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