Herb Cream of Chicken and Potato
I have been on a chicken roll lately, well since all red meat is banned from our diets, I have been thinking up new dish with chicken, well actually taking some of my red meat recipes and adapting them for chicken.
Here is another one skillet/dish dinner. I have been working on many of these due my very small kitchen here in the city, I do miss my large country kitchen during the week.
4 bone-in chicken breasts or 4-6 chicken thighs, bone-in
3 to 4 potatoes, sliced thin on a mandolin, you will need about a cup
2 shallots, minced
1 cup heavy cream or half & half
½ cup of homemade chicken stock, unsalted
2 cloves of garlic minced plus a hold head, pealed
1 teaspoons of Italian Parsley, minced
1 teaspoon of fresh thyme, minced
½ teaspoon of fresh rosemary, minced
½ teaspoon of fresh oregano, minced
salt and pepper to taste
fresh herbs for topping, to garnish
Preheat the oven to 375 degrees
In a large oven proof skillet drizzle with olive oil and place over medium high heat. Once the oil starts to shimmer, add chicken and brown on each side about 5 minutes and remove and set aside. Remove skillet from heat and drain all fat from skillet.
Return skillet to heat and add shallots, seasoning and sauté until soft, deglaze skillet with chicken stock, scraping all the bit from the bottom of skillet, remove any bits of skin, reduce heat, add minced garlic and simmer until stock is reduced by two thirds.
Remove skillet from heat and arrange potatoes slices on bottom of skillet, then place chicken on top and sprinkle the whole garlic cloves around dish.
Whisk together the cream and the herbs and pour over the top, and place skillet in oven for about 30 to 40 minutes or until chicken is done and the potatoes are knife soft and the chicken and potatoes start to turn golden brown. Remove from oven and let sit for 15 minutes before serving.
Garnish with herbs and serve.