A very simple midweek meal is this Potato-Chicken Casserole.
As the title says it contains potatoes and chicken but also leeks and garlic and makes a complete meal.
I like to prepare it in advance up to the point where it needs to go into the oven. In the meantime, I keep it in the fridge and only take it out about an hour before we serve dinner.
Recipe Potato – Chicken Casserole
- 2 chicken legs or 4 drumsticks
- 1 tbsp oil
- 1 tbsp butter
- 400 g new potatoes
- 2 leeks
- ½ a bouquet of flat parsley
- 1 cup or 250 ml of chicken stock
Wash and dry the chicken legs and season with salt and paprika.
Melt the butter and the oil in a frying pan and fry the chicken legs in it so that they are golden on the outside but not done on the inside.
If using new potatoes, quarter them, if not peel them as well.
Slice the leek into rounds. Chop the parsley.
Place the potatoes, leeks and chicken legs as well as the garlic, parsley and vegetable stock into an ovenproof dish with a lid and let cook at 200C for about 40 minutes.
Tip can be reheated without problem
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