Now that fall weather is finally here I feel justified in using my oven again. All summer I long for casseroles and baked treats but I can’t stand the thought of using the oven in such oppressive heat.
My very favorite recipe to make for family dinner is one that my brother Thomas concocted using an amalgamation of what he had seen on the Food Network, his one cookbook and what turned out to be a secret knack for cooking. Chicken breasts roasted in a tangy rich sauce with the side dish cooked right on top. It comes out of the oven looking complicated and time consuming but with a little blender action is easy to throw together.
Le Poulet de Thomas
Preparation time: 25 minutes, Cooking time: 1- 1½ hours
- 1lb 8 oz trimmed leeks- about 3
- 10 oz small waxy potatoes
- 1 tbsp olive oil
- 1 clove garlic- peeled and chopped
- 1 cup soft cheese with garlic and herbs- Boursin is best
- ½ cup white wine
- ¾ cup chicken stock
- 2 tsp Cornstarch
- 4 boneless, skinless chicken breasts
- 2 tsp butter, melted
- Salt and pepper to taste
You will need:
- A large, shallow oven proof dish (about 7½ cup capacity)
- A skillet
- A cook’s knife
- Measuring cups
- A cutting board
- A blender
1 Preheat oven to 350 F. Clean and thickly slice leeks.
2 Slice the potatoes as thinly as possible.
3 Heat the olive oil in a skillet over medium heat and cook the leeks and garlic 3-4 minutes or until beginning to soften. Remove from skillet and put in the ovenproof dish.
4 Place the cheese, wine, stock and cornstarch in blender and process until smooth.
5 Arrange chicken pieces on top of leeks, season well and pour in the sauce.
6 Layer potatoes on top, season and brush thoroughly with melted butter.
7 Cook in the preheated oven 1- 1½ hours or until potatoes are well done and brown. Serve at once with the parsley sprinkled over.
Want some other amazing one dish family meals? Try these awesome books:
The Best One-Dish Suppers: a best recipe classic by the Editor’s of Cook’s Illustrated
Perfect One-Dish Dinners: all you need for easy get-togethers by Pam Anderson