Ah, those carefree French. Lying around with hours to knock up a creamy dauphinoise (we assume). For us mere mortals who can’t pull off a beret without looking silly, here’s the cheat’s version for you.
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/ Serving 4 people
/ Serving 4 people
free range chicken thighs
Put a large saucepan of salted water on to boil. Finely slice the potato (unpeeled) into 3 mm thick slices. Finely slice the carrot (unpeeled) into 3 mm thick slices. Add the potato and carrot to the boiling water and cook for 7 minutes, or until slightly tender. Drain.
Meanwhile, combine the crumbled chicken stock cube with the hot water in a medium jug. Finely slice the zucchini. Finely chop the parsley leaves. Pick and chop the rosemary leaves. Peel and crush the garlic
Preheat the grill to high. Transfer the cooked potato and carrot to a medium baking dish. Pour over the chicken stock mixture and the cooking cream. Add 1/2 the garlic to the dish, season with salt and pepper and gently stir. Transfer the dish to the top oven rack under the grill and grill for 15 minutes, or until golden and bubbling. Dauphinoise potatoes are a decadent French side dish of thinly sliced potatoes that are made delectable with garlic and a little cream. Don’t worry, we’ve dialled up the nutrition content of this dish with the addition of carrot.
Meanwhile, combine the parsley (reserve a few leaves to garnish!), rosemary, wholegrain mustard, remaining garlic and 2/3 of the olive oil in a medium bowl. Season with salt and pepper and mix well. Add the free range chicken thigh and toss to coat. TIP: slash the thickest part of the chicken thigh to ensure it cooks evenly.
Heat the remaining olive oil in a large frying pan over a medium-high heat. Add the chicken thigh and cook for 4-5 minutes on each side, or until golden and cooked through. Remove from the pan and set aside. And another dash of olive oil (if required) and the zucchini and cook for 1-2 minutes on each side, or until golden.
Divide the herby chicken thighs, speedy dauphinoise potatoes and zucchini between plates. Spoon any excess pan juices over the chicken and sprinkle over the reserved parsley leaves. Enjoy!