Chicken and Vegetable Potato Bake

    Chicken and Vegetable Potato Bake


    3 people made this

    Chicken, zucchini, carrots and eggplant are simmered in stock then baked in the oven with a sliced potato topping. Not quite potato bake; not quite pie but tastes fabulous.

    Serves: 2 

    • 6 tablespoons plain flour
    • salt and pepper to taste
    • 2 teaspoons dried mixed herbs
    • 1/2 teaspoon paprika
    • 2 chicken breasts, diced
    • olive oil for frying
    • 1 small onion, sliced
    • 600ml chicken stock
    • 2 carrots, diced
    • 2 large white mushrooms, sliced
    • 1/2 of a zucchini, diced
    • 1/4 of an eggplant, diced
    • 1 tablespoon grainy mustard (preferably ale mustard)
    • 3 large potatoes, sliced to .5cm thick (peeled or unpeeled)

    Preparation:25min  ›  Cook:1hour30min  ›  Ready in:1hour55min 

    1. Mix together plain flour, black pepper, mixed herbs and paprika to taste. Coat the 2 diced chicken breasts in the flour mix.
    2. In a medium sized pot/large frypan saute the sliced onions in a little oil over medium heat till soft. Increase the heat to medium high and add the chicken to brown.
    3. Add the chicken stock to the pan, allow to boil up, then leave to simmer.
    4. Add carrots, mushrooms, zucchini and eggplant and leave to simmer.
    5. Take the pan off the heat and transfer contents to a casserole or baking dish, mix in 1 tbsp of wholegrain mustard and stir.
    6. Lay slices of potatoes on top of casserole dish, covering the whole surface. Sprinkle a little salt over the top.
    7. Bake in a preheated oven at 150 degrees C for about one hour.

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