French-Style Chicken and Potatoes
Ingredients:
4 boneless, skinless chicken thighs
4 medium potatoes, thinly sliced
1 onion, sliced
2 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
½ cup grated Gruyère or Parmesan cheese
1 tsp dried thyme
1 tsp Dijon mustard
Salt and pepper, to taste
2 tbsp olive oil
Fresh parsley, for garnish
Instructions:
Preheat oven to 375°F (190°C).
Heat olive oil in a pan over medium heat. Sear chicken thighs for 3 minutes per side until golden brown. Remove and set aside.
In the same pan, sauté onions and garlic until fragrant.
In a bowl, mix cream, chicken broth, Dijon mustard, thyme, salt, and pepper.
Layer half of the sliced potatoes in a greased baking dish. Add half of the onion mixture and place chicken on top.
Repeat layering with remaining potatoes and onions. Pour the cream mixture over the top.
Sprinkle with cheese and bake for 40–45 minutes until potatoes are tender and chicken is fully cooked.
Garnish with fresh parsley and serve hot. Enjoy!