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Chicken Dauphinoise
Chicken Dauphinoise
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Indulgent chicken and potato bake with creamy tarragon sauce, ideal for celebrations.
Ingredients:
  • 2 pounds potatoes, peeled and thinly sliced
  • 2 tablespoons all-purpose flour
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 4 skinless, boneless chicken breast halves
  • 1 tablespoon butter
  • 2 tablespoons dried tarragon, divided
  • 2 cups heavy whipping cream
  • 3 cloves garlic, chopped
Instructions:
  • Preheat your oven to 350°F (175°C).
  • In a large pot, add potatoes and cover with water. Bring to a boil and cook potatoes for about 4 minutes until partially cooked. Drain and set aside.
  • Blend the flour, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper in a shallow bowl until fully mixed.
  • Coat chicken evenly with flour mixture by pressing gently.
  • In a large skillet over medium heat, melt butter. Add chicken and sprinkle 1 tablespoon of tarragon over it. Sear chicken until browned, about 3 to 4 minutes per side. Remove from heat.
  • In a large baking dish, create a potato base, layer with chicken breasts, then top with the remaining potatoes.
  • Combine cream, garlic, 1 tsp salt, and 1 tsp pepper in a bowl until thoroughly mixed. Pour over potatoes and chicken, then sprinkle 1 tbsp tarragon over the potatoes.
  • Roast the chicken in the preheated oven until fully cooked and golden brown on top, for about 45 to 50 minutes, or until internal temperature reaches 165°F (74°C) on an instant-read thermometer. Rest for at least 10 minutes before serving.

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