Chicken dauphinoise with dijon and cream

Name: Chicken dauphinoise with dijon and cream
Total time: 75 min
Ingredients: 250ml double cream; 150ml whole milk; 2 garlic cloves, crushed; 1 tsp thyme leaves; 1 tbsp dijon mustard; 2 bay leaves, scrunched a little; Pinch freshly ground nutmeg; 50g parmesan, finely grated; 800g small waxy potatoes (no need to peel), very thinly sliced, ideally with a mandoline; 1kg free-range chicken thighs, legs or drumsticks; Unsalted butter for dotting (optional); Specialist kit; Mandoline

www.deliciousmagazine.co.uk

Claire Thomson combines baked chicken and creamy dauphinoise potatoes to create the ultimate comforting one-pot chicken recipe.

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Ingredients

250ml double cream
150ml whole milk
2 garlic cloves, crushed
1 tsp thyme leaves
1 tbsp dijon mustard
2 bay leaves, scrunched a little
Pinch freshly ground nutmeg
50g parmesan, finely grated
800g small waxy potatoes (no need to peel), very thinly sliced, ideally with a mandoline
1kg free-range chicken thighs, legs or drumsticks
Unsalted butter for dotting (optional)
Specialist kit
Mandoline