This chicken potato casserole is a one-course meal. This means you don't have to put in much effort with the side dish. A green salad with, for example, croutons and a light dessert are sufficient. To highlight the fresh vegetables in your dish, be flexible with the ingredients. Fresh corn gives the dish a crispy, fresh touch.
- 1 whole chicken, divided into 8 parts /or cut into pieces/
- 1 1/4 tsp sea salt
- 1/2 TL Pfeffer
- 2 tbsp rapeseed oil
- 450g potatoes
- 1 cup chopped onion or leek
- 3 cups of sparkling wine
- 2 cups fresh peas
- 1 tbsp unsalted butter
- 2 tbsp finely chopped dill
The preparation
Bake the chicken: Preheat oven to 375 degrees. Line a shallow bowl or plate with towel paper and set aside. Season the chicken pieces with salt and pepper. Pour the oil into a large baking dish. Arrange the chicken, skin side down, in the pan and bake until golden brown until the skin is crispy (about 5 minutes each side). Place chicken on prepared plate. Remove excess oil from the baking dish, but reserve 3 tbsp.
Sprinkle the dish with cheese to taste
The potato casserole: In the same casserole dish, place the reserved oil and potatoes. Cook on high for 10 minutes on one side until golden brown. Add the onions and cook for 2 minutes.Add the wineand let it cook for a minute. Place the chicken back in the dish and put the whole thing in the oven. Bake for 40 minutes. Then add the peas and bake for another 5 minutes. Place a little butter on each piece of chicken and let it melt. Sprinkle everything with dill and cheese and serve warm.
