Chicken thighs cooked in a creamy sauce with scalloped potatoes! the PERFECT meal!!
RECIPE:
3 medium-large potatoes
4 chicken thighs boneless & skinless
½ cup light shredded mozzarella cheese
½ cup shredded parmesan cheese
½ cup half & half
¼ cup milk of choice
3 tsp sea salt divided
1 tsp black pepper divided
1 tsp rosemary leaves (dried or fresh)
Preheat broiler/grill to 200°C / 400°F.
Wash and peel potatoes. Use a mandolin, or a sharp knife to thinly slice potatoes into rounds. Arrange into a lightly oiled baking dish. Season.
Broil/grill potatoes for approximately 7 minutes, until edges begin to turn golden and slightly crispy.
Meanwhile, add milk, cream, parmesan and mozzarella into a bowl. Reserve half the mozzarella if you'd like to sprinkle a bit of cheese on top. Alternatively, use an extra ¼ cup of mozzarella for this.
Add 1 tsp salt to the creamy sauce and mix well. Set aside.
Cut the chicken thighs into small bite sized pieces. Season with the last 1 tsp salt and ½ tsp pepper. Set aside.
Remove potatoes from the grill. Top with chicken and pour over the creamy sauce. Top with reserved mozzarella, if using.
Place baking dish in a preheated oven and bake at 200°C/400°F or 180°C/350°F fan forced until potatoes are tender and chicken has cooked through, approximately 30 minutes. If the cheese is browning too quickly, cover with aluminium foil and remove for the last five minutes of baking.
4 Servings:
5 points
421 calories
19g fat
22g carbs
40g protein
Original Recipe: https://tilgoldenbrown.com/wprm_print/creamy-chicken-and-potato-bake
YouTube Video: https://youtu.be/8LQACavPSWw
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