2 chicken breasts, 1 garlic clove thinly sliced, 1/2 lemon juice, pich of oregano, salt & pepper, 5 potatoes thinly sliced, 1/2 cup milk, 1 cup water, 1 tbp flour, 1 tbs mustard, salt & pepper, 1 leek, thinly sliced, 1 tbs chopped thyme, 3 garlic cloves crushed, olive oil
1. Pre heat the oven to 180C. Cut some slits on the chicken breast and place the garlic clove slices on them, rub the chicken with oregano, salt, pepper and the lemon juice. Marinate for half an hour.
2. Place the chicken in some aluminium foil and bake in the oven until cooked.
3. Heat some olive oil in a sauce pan, add the crushed garlic cloves, leek and cook until soft.
4. Shredd the chicken and add to the leek mixture.
5. Mix 1/4 of milk with the flour. In a sauce pan, bring the remaining water and milk to the boil, add the flour mixture, mustard, salt and pepper and stir until the sauce has thickned.
6. Rub some olive oil in the bottom of an oven dish and add 1/3 of the potatoes to the bottom forming the first layer. Add half of the chicken mixture and 1/3 of the sauce. Repeat with a layer of potatoes, the remaining half of the chicken, 1/3 sauce, final potato layer and remaining sauce.
*If you are a cheese lover, feel free to change the recipe and add some in between the layers. also i added salt to every potato layer, and black pepper to the final one.
7. Bake covered in foil for 50 minutes. Remove foil, increase the temperature of the oven to 180C, 200 C and bake uncovered for another 15 minutes.
8. remove from the oven, rest for about 10 minutes and serve with a green salad.
Perfect for Sunday dinner.
1. Pre heat the oven to 180C. Cut some slits on the chicken breast and place the garlic clove slices on them, rub the chicken with oregano, salt, pepper and the lemon juice. Marinate for half an hour.
2. Place the chicken in some aluminium foil and bake in the oven until cooked.
3. Heat some olive oil in a sauce pan, add the crushed garlic cloves, leek and cook until soft.
4. Shredd the chicken and add to the leek mixture.
5. Mix 1/4 of milk with the flour. In a sauce pan, bring the remaining water and milk to the boil, add the flour mixture, mustard, salt and pepper and stir until the sauce has thickned.
6. Rub some olive oil in the bottom of an oven dish and add 1/3 of the potatoes to the bottom forming the first layer. Add half of the chicken mixture and 1/3 of the sauce. Repeat with a layer of potatoes, the remaining half of the chicken, 1/3 sauce, final potato layer and remaining sauce.
*If you are a cheese lover, feel free to change the recipe and add some in between the layers. also i added salt to every potato layer, and black pepper to the final one.
7. Bake covered in foil for 50 minutes. Remove foil, increase the temperature of the oven to 180C, 200 C and bake uncovered for another 15 minutes.
8. remove from the oven, rest for about 10 minutes and serve with a green salad.
Perfect for Sunday dinner.
No comments:
Post a Comment