Prep
35m
Cook
1h 10m
Total
1h 45m
Ingredients
Method
Turn cooking mode on
Step 1
Heat a large deep frying pan or casserole over a medium-high heat with the oil. Season the chicken lightly and sear for 2–3 minutes per side until golden. Work in batches if needed so the chicken browns rather than steams. Remove and set aside.
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For
8
M
I
1000
g
Chicken thighs, skinless boneless
2
tbsp
Cooking oil
2
Onions, large, finely sliced
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Cook along with all of our recipes
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Extra Tips for the Best Result Use a wide dish A wider surface area helps the thinner potato layer crisp properly. Don’t skip browning the chicken This builds the depth that makes the sauce taste slow-cooked. Let the wine reduce fully This prevents acidity from splitting the cream and deepens flavour. The sauce should be thick before baking It should coat the back of a spoon. If it looks thin, simmer another minute. Slice potatoes evenly and thin About 3mm ensures they cook through before over-browning. Add cheese lightly A small scatter gives golden colour without turning it into a gratin. Let it rest before serving This transforms the filling from loose to rich and cohesive.
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Prep
35m
Cook
1h 10m
Total
1h 45m
Ingredients
Method
Turn cooking mode on
Step 1
Heat a large deep frying pan or casserole over a medium-high heat with the oil. Season the chicken lightly and sear for 2–3 minutes per side until golden. Work in batches if needed so the chicken browns rather than steams. Remove and set aside.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
8
M
I
1000
g
Chicken thighs, skinless boneless
2
tbsp
Cooking oil
2
Onions, large, finely sliced
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Extra Tips for the Best Result Use a wide dish A wider surface area helps the thinner potato layer crisp properly. Don’t skip browning the chicken This builds the depth that makes the sauce taste slow-cooked. Let the wine reduce fully This prevents acidity from splitting the cream and deepens flavour. The sauce should be thick before baking It should coat the back of a spoon. If it looks thin, simmer another minute. Slice potatoes evenly and thin About 3mm ensures they cook through before over-browning. Add cheese lightly A small scatter gives golden colour without turning it into a gratin. Let it rest before serving This transforms the filling from loose to rich and cohesive.
Only visible to you
Made it?
Cancel
