This dish makes an ideal simple but delicious winter supper that will be popular with the whole family. Fragrant rosemary really helps lift the dish and bring out the subtle citrus flavour provided by the lemon zest.
Ingredients (Serves 4)
Prep: 15 minutes/ Cook: 45 minutes
1 tbsp olive oil
2 chicken breasts, thinly sliced
2 cloves garlic, thinly sliced
1kg Maris Piper potatoes, thinly sliced
1 onion, sliced
1 x pot Rosemary, chopped
Zest of 1 lemon
300ml chicken stock
Method
Preheat the oven to 200oC, gas mark 6. Grease an ovenproof casserole dish.
Heat the oil in a frying pan and fry the chicken and garlic for 4-5 minutes.
Place 1/3 potatoes in the dish, top with half the chicken, onion, rosemary and lemon zest, season. Lay another 1/3 of the potatoes on top and repeat the layers finishing with potatoes. Pour over the stock and season well.
Cover and bake for 45 minutes, removing the lid for the last 10 minutes until the potatoes are tender.
Cook’s tip
For a vegetarian option, remove the chicken and replace half the potato with sweet potato.
Where do you buy herbs from in the winter?
Pots of British grown, fresh herbs are available from Marks & Spencer, Sainsbury’s, Tesco and Waitrose, all year round
Visit www.freshlivingherbs.co.uk for more recipes and herb tips.
