Dutch Lunch Delight: Savory Herbed Chicken and Potato Casserole
A flavorful dutch lunch perfect for standard eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 8 boneless, skinless chicken thighs 4 large potatoes, peeled and sliced into 1/2
- inch thick rounds 1 medium onion, finely chopped 2 cloves garlic, minced 1 cup heavy cream 1/2 cup chicken broth 1 tbsp fresh rosemary, finely chopped 1 tbsp fresh thyme, finely chopped 1 tsp dried basil Salt and pepper, to taste 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 350°F (175°C).
- In a large skillet, brown the chicken thighs on both sides over medium heat until golden brown. Remove from skillet and set aside.
- In the same skillet, add the onion and garlic, cooking until softened. Stir in the rosemary, thyme, and basil.
- Deglaze the pan with chicken broth, scraping up any browned bits. Stir in heavy cream.
- Return the chicken to the skillet, bringing the sauce to a simmer. Season with salt and pepper, as desired.
- In a greased 9x13 inch baking dish, create a layer of sliced potatoes, overlapping them slightly. Pour half of the chicken and sauce mixture over the potatoes. Repeat with another layer of potatoes and remaining sauce.
- Sprinkle with Parmesan cheese and cover with aluminum foil.
- Bake for 45 minutes, remove foil, and bake for an additional 15 minutes, or until potatoes are tender and the sauce is bubbly.
- Rest for 5 minutes before serving.
Chef’s Insight
For an extra touch, finish the sauce with a splash of brandy before baking.
Notes
Feel free to adjust the amount of herbs and seasonings according to your personal preference.