Chicken and potatoes baked in the oven is my daughter Jennifer’s favorite dish. She doesn’t eat meat or fish, so I always try to create different kinds of chicken dishes for her to enjoy. Usually I cook the chicken and potato casserole with garlic, lemon juice, and olive oil. As much as it tastes amazing, I thought of changing a little bit this time around. I added spinach and green peas and prepared a light béchamel sauce with chicken stock. I baked it in the oven and it came out delicious. Make sure you keep some gluten-free bread near you to dip into the sauce and wipe out the last morsel in the plate!

Ingredients

Yields: 4-6 portions

- 4 pieces of chicken thighs, bone in
- 4 pieces of chicken breasts
- 2 tbsp. vegetable oil (I use canola)
- 4 potatoes, medium size, peeled and cut into equal pieces
- 200 grams frozen spinach, chopped (or 500 grams of fresh spinach, chopped)
- 200 grams frozen peas (or 1 can drained and washed)
- 2 cloves of garlic, finely chopped
- 500 ml chicken stock or water
- 2 tbsp. corn flour
- ¼ cup cream
- 50 grams grated Emmental cheese or Gruyère cheese
- 1 ½ tsp salt
- ½ tsp freshly ground black pepper
- ¼ tsp grated nutmeg


Method

  1. Put 1 tbsp. of the oil in a frying pan and heat.
  2. Add the chicken pieces to the pan and cook until crispy and golden from all sides.
  3. Sprinkle some salt and pepper on the chicken pieces while cooking.
  4. Put the chicken pieces on kitchen paper towels to absorb any oil drips.
  5. Keep the chicken residues in the pan and cook the potatoes on both sides.
  6. Sprinkle some salt and pepper on the potatoes while cooking as well.
  7. Meanwhile, heat the remaining tbsp. of oil in a pan and cook the garlic for few seconds only. 
  8. Don’t let the garlic burn.
  9. Add the spinach and green peas and cook for few minutes.
  10. Put the corn flour in a bowl and add few tbsp. of the cold chicken stock or water.
  11. Mix well until the corn flour dissolves completely.
  12. Add the corn flour mix to the remaining stock or water and put on the heat.
  13. Stir well until it starts boiling and thickens a little bit.
  14. Add the ¼ cup of cream to the sauce.
  15. Add salt, pepper, and nutmeg.
  16. Once the sauce thickens, put off the heat and keep it aside.
  17. Arrange the chicken pieces in an oven pan.
  18. Put the potato slices on the sides of the pan.
  19. Put the spinach and peas on top of the chicken.
  20. Add the sauce and the grated cheese and cover with foil.
  21. Bake in a pre-heated oven on 200°C for 45 minutes to 1 hour.
  22. Check if the potato slices are done.
  23. Uncover the pan for the last 15 minutes to crisp the top.
  24. Enjoy this casserole with green salad.