Chicken Dauphinoise
Mar. 13th, 2022 04:54 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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cookbook_challenge.
From my mother's recipe book.
2 lb peeled old potatoes
Salt and Pepper
6 Chicken breast fillets (skinned) (4 oz each)
2 level tbsp seasoned flour
2 oz butter
1 level tsp chopped fresh tarragon or 1/2 level tsp dried
7 fl oz double cream
1 large clove garlic
tarragon springs
1. Slice potatoes thin. Cook in boiling salted water for 2-3 minutes. Drain Well
2. Coat chicken fillets in seasoned flour. Melt butter in large saute pan. Add chopped tarragon. Saute chicken fillets 2 or 3 minutes until lightly brown on both sides. Remove. Reserve tarragon butter.
3. Arrange chicken and potatoes in overlapping layers in shallow 2 litre ovenproof dish.
4. Season cream well with salt, pepper and crushed garlic. Spoon over chicken and potatoes.
5. Cook uncovered at 325F for 1hr 15 mins.
6. Brush reserved butter over chicken and potatoes lightly brown under hot grill. Garnish with tarragon.
Changes, Mistakes and Substitutions
I mis-read the recipe and thought it said 2 old potatoes. Since I was cooking half/third quantities I only bought one potato - though since it was a baking potato I had more or less the right amount. I could not decide whether or not the chicken was supposed to be sliced (in order to make layers). In the end I sliced it. I was very generous with the tarragon, chopping up a good handful. I reduced the cooking time to around 50 minutes and then forgot the final step (though, to be honest, I didn't have a lot of tarragon butter left).
Verdict
I didn't actually have high hopes of this, thinking it would be rather heavy on the cream and potato and probably a bit bland, but actually we really liked it. It wasn't particularly in your face, but it had a nice flavour and didn't feel too heavy at all.
cookbook_challenge.From my mother's recipe book.
2 lb peeled old potatoes
Salt and Pepper
6 Chicken breast fillets (skinned) (4 oz each)
2 level tbsp seasoned flour
2 oz butter
1 level tsp chopped fresh tarragon or 1/2 level tsp dried
7 fl oz double cream
1 large clove garlic
tarragon springs
1. Slice potatoes thin. Cook in boiling salted water for 2-3 minutes. Drain Well
2. Coat chicken fillets in seasoned flour. Melt butter in large saute pan. Add chopped tarragon. Saute chicken fillets 2 or 3 minutes until lightly brown on both sides. Remove. Reserve tarragon butter.
3. Arrange chicken and potatoes in overlapping layers in shallow 2 litre ovenproof dish.
4. Season cream well with salt, pepper and crushed garlic. Spoon over chicken and potatoes.
5. Cook uncovered at 325F for 1hr 15 mins.
6. Brush reserved butter over chicken and potatoes lightly brown under hot grill. Garnish with tarragon.
Changes, Mistakes and Substitutions
I mis-read the recipe and thought it said 2 old potatoes. Since I was cooking half/third quantities I only bought one potato - though since it was a baking potato I had more or less the right amount. I could not decide whether or not the chicken was supposed to be sliced (in order to make layers). In the end I sliced it. I was very generous with the tarragon, chopping up a good handful. I reduced the cooking time to around 50 minutes and then forgot the final step (though, to be honest, I didn't have a lot of tarragon butter left).
Verdict
I didn't actually have high hopes of this, thinking it would be rather heavy on the cream and potato and probably a bit bland, but actually we really liked it. It wasn't particularly in your face, but it had a nice flavour and didn't feel too heavy at all.