This chicken and potato bake is a great way to use up any leftover chicken or turkey - but is so good, it’s definitely worth making from scratch.
It's a winning combination of tender chunks of meat, buttery potatoes and a comforting creamy sauce, flavoured with onions and mixed herbs. Leftovers from Sunday's roast dinner are perfect for this - in fact, it's one of our favourite ways to use them up. We've suggested adding bacon rashers as it's another ingredient we often have spare after the weekend. If you don't, feel free to swap for chunks of ham, cubes of chorizo or pancetta. You could even use the sausage meat out of a couple of raw sausages - just cut the skin off and crumble it up. White potatoes work best in this recipe, and we’ve suggested slicing them, as we love the crispy edges.
Ingredients
- 500g potatoes (1lb 2oz), peeled
- 1tbsp sunflower oil
- 1 onion, peeled and thinly sliced into rings
- 1-2 rashers bacon, fat and rind removed, cut into thin strips
- 225g (8oz) cooked turkey or chicken, cut into 2.5cm (1in) pieces
- 1 tsp dried mixed herbs
- 150ml (¼pt) double cream
- 15oml (¼pt) chicken stock
- 25g (1oz) butter, melted
WEIGHT CONVERTER
Method
- Cut potatoes into slices approximately 0.5cm (¼in) thick. Place potato slices in a large saucepan, cover with cold water, add a little salt and bring up to boil, then pour into a colander to drain.
- Meanwhile, preheat oven to 200°C (400°F,gas mark 6). Heat oil in a large frying pan, add onion and bacon and cook gently until onion is softened.
- Mix turkey or chicken and herbs into onion and bacon, and then transfer to a shallow, baking dish.
- Pour cream and stock over chicken or turkey, and then cover with overlapping potato slices. Brush with butter, place on a baking tray and cook for45 mins-1 hr, or until potatoes are cooked and golden brown.
Tips for making chicken and potato bake:
If the potatoes start to brown too quickly, cover them loosely with tinfoil and put them back in the oven.
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