- Finish cooking: Return the chicken, uncovered, for another 15 minutes, until it reaches 74°C and the potatoes are tender.
- Serving: Garnish with thyme or parsley and drizzle with creamy sauce.
Chef’s tips
- Yukon Gold or red potatoes hold their shape nicely and absorb flavor.
- Pat the chicken dry before frying to ensure crispy and golden skin.
- For a deeper flavor, add a pinch of smoked paprika or garlic powder.
- Serve with green beans, roasted carrots, or a crunchy salad.
Storage and reheating
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Gently reheat in the oven at 160°C until heated through. Avoid reheating in the microwave to keep the skin crispy.
Make Ahead: You can brown the chicken and assemble the dish up to 24 hours in advance; cover and refrigerate, then bake just before serving.
For full cooking times, turn to the next page or click the Open button (>) and don’t forget to SHARE with your Facebook friends.
For complete cooking times, go to the next page or click the Open button (>), and don’t forget to SHARE with your Facebook friends.
