I have been continuing down the path of marrying my favorite dishes. This one is a mixture of a cream basted roast chicken and my beloved Potatoes Dauphinoise and it’s a real banger. This was one of the juiciest birds I have ever done. I love how the potatoes finish cooking while the chicken rests, meaning you get piping hot potatoes to go with your perfectly rested and yes still hot chicken.
This dish isn’t difficult but it’s a little time consuming as you need to mandolin or hand slice the potatoes into thin coins in order to get that beautiful Dauphinoise. But that time is well spent as the end result is truly luscious. People will be fighting for these potatoes. Throw in a side salad and the meal is complete.
I am winding Summer down over here, even though it’s hot. My kids go back to school next week. The Summer Party is happening next weekend and that will be my goodbye to the season. I am yearning for Fall food. Soups and stews and slow braises and all the comfort food that I secretly want to eat all year round even when it’s 85 outside. So don’t be surprised if you start seeing me say goodbye to Summer early. Except for those late August/early September tomatoes… those I will enjoy until they are gone.
Chicken Dauphinoise
Serves 6
Ingredients
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