By Cat, Jan 2009 (Photo, right, from Wikimedia Commons)
See also: 1. Poultry & Fowl Menu;
This is a delicious one-dish-meal take on Potatoes au Gratin; it’s fairly quick and easy to prepare. Although it adds about a half-hour to the prep time, I highly recommend brining the breasts before cooking, as the brine helps the meat retain its moisture.
Sour Cream Chicken & Potatoes, Baked with Sun-Dried Tomatoes & Cheese
This recipe is adapted from one that came with a small baking pan. The original calls for frozen Chicken Tenders, (bits of breaded breast meat intended for a deep fryer), and a box of (dehydrated) Sour Cream and Chive Potatoes. Since I don’t use processed foods, I’ve revamped this delicious great take on Potatoes au Gratin.
My version uses fresh breast meat, brined and partially cooked before mixing with other ingredients; real potatoes and sour cream; sun dried tomatoes packed in olive oil, and locally-produced cheese. This recipe might also be delicious made with gnocchi instead of potatoes.
Serves 4 – 6.
Ingredients & Equipment:
- 1 pound chicken breast meat (1 – 2 half-breasts), brined
- Unrefined sea salt (only if you did not brine the chicken) and freshly ground black pepper, to taste
- 4 medium red or small Yukon gold potatoes
- 2 Tbsp chopped chives or the green part of scallions
- 1 Tbsp olive oil and 1 Tbsp butter
- ½ cup real sour cream or Crème Fraiche
- ¼ cup homemade chicken broth
- ¼ cup chopped sun-dried tomatoes (packed in oil, drained)
- 1 – 2 Tbsp chopped fresh parsley
- 1 cup shredded jack or fontina cheese
- cast iron skillet
- baking dish
- Prep: Remove bones and skin (if desired), then brine breasts for 30 minutes. Rinse, then cut into cubes. Shake in bag with 2 – 3 Tbsp flour to coat. NOTE: If you don’t brine the chicken, add some salt to the bag of flour.
- Meanwhile, preheat oven to 400°F.
- Steam unpeeled potatoes al dente (can insert toothpick ½”). Allow to cool enough to handle, then slice and set aside.
- Chop sun-dried tomatoes and parsley, and set aside with potatoes.
- Chicken and sauce: Brown floured chicken 2 – 3 minutes in skillet, season with pepper, then turn over to brown 1 minute on other side. Add broth, cover and cook 2 more minutes. Remove meat to baking dish; scrape off browned bits into juices, then pour off to bowl.
- Warm butter and olive oil in skillet. Add chives and saute 2 minutes over medium-low heat. Stir in sour cream and reserved juices, and continue to heat until warm.
- Bake: Transfer mixture to baking dish. Gently fold in chicken pieces, sliced potatoes, chopped sun-dried tomatoes, and parsley.
- Top with cheese and bake in preheated 4000 F oven until potatoes are tender and meat is warmed, 15 – 20 minutes.
- Braised greens such as kale or broccoli/broccolini, with garlic are a great accompaniment.
- Serve with a salad of baby greens or spinach, chopped tomatoes, sliced avocados and a balsamic vinaigrette.
Testing 7/27/10: I steamed and sliced potatoes ’til half-done (toothpick can be inserted ¼ of the way through) while brining the chicken. Otherwise, followed recipe as written. Tested potatoes for doneness after 15 minutes – not quite, so baked 5 minutes more. Spuds still not tender, but ate it anyway because cheese was browning. Result: Delicious! but next time, I’ll steam the potatoes until al-dente, before slicing.