Baked lunches or dinners are delicious and hearty. You can really add anything to them. Everything fits together and creates a perfect harmony of flavours. Baked potatoes with chicken and leeks are perfect for lunch and dinner, so take inspiration from our recipe!
Baked potatoes with chicken and leek
What we will need:
- 8 pcs potatoes
- 6 pcs chicken thighs (without skin and bones)
- 1 pcs leek
- 250 g cheddar cheese
- 250 ml 33 % cream
- 200 ml white wine
- 80 g butter vegetable oil
- salt, ground black pepper
How we will proceed:
1. Wash the potatoes in their skins well and boil them until tender. Once cooled, peel them and cut them into rounds.
2. Preheat the oven to 180 °C.
3. Cut the chicken thighs into smaller cubes, cut the leeks into slices and grate the cheddar.
4. Heat about 2 tablespoons of oil in a pan, add the chicken, pepper and salt. When the meat is browned, add the leeks (keep a handful of slices for garnish), fry briefly and pour in the wine. Cook for about 15 minutes. Finally, add the cream, cook for about 2 more minutes and add marjoram to taste.
5. In a buttered baking dish, layer the potatoes, leek sauce and meat, sprinkle with half of the cheddar cheese and cover again with a layer of potatoes. Season the surface with salt and pepper, sprinkle with the other half of the cheese and the remaining pieces of butter.
6. Bake until golden brown – about 30 minutes and sprinkle with leek rounds while still hot.
Good taste!
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