Saturday, June 18, 2022

Creamy Chicken Scalloped Potato Bake









Tender, moist chicken, thinly sliced potatoes, and onions are smothered  in a creamy sauce that’s absolutely amazing. It’s a little bit addictive; it’s a dish that makes it nearly impossible to stop after the first serving.

Creamy Chicken Scalloped Potato Bake

2 tablespoons butter

2 cloves garlic, minced

1 small white onion, peeled and thinly sliced

¼ cup flour 


2 cups half and half

½ cup of chicken stock 

3-4. Yukon gold potatoes, very thinly sliced (no thicker than 1/8″)

2 lbs. boneless, skinless chicken thighs, cut into pieces

2 cups Monterey Jack Cheese, divided

½ cup shredded cheddar cheese


Preheat oven to 400 degrees. Spray a 9 x 13 baking dish with non stick spray.  In a medium skillet add the olive oil and butter and sear the chicken on medium heat until lightly brown.  Remove to a plate and set aside.  Add the onions and garlic to the same skillet and cook over  medium low heat until the onion is softened, about 3 minutes. Add flour and cook for 1-2 minutes, stirring to make sure it doesn’t burn. 













Reduce heat to low. Combine half and half and chicken broth and add slowly to the skillet whisking the whole time as it thickens. The mixture will become very thick so continue adding a little bit of liquid at a time whisking until smooth.

Once all of the liquid has been added, bring to a boil over medium heat while continuing to whisk.  Stir in salt and pepper and let boil 1 minute.

Reduce heat and stir in one cup of the Monterrey Jack cheese and the half cup of cheddar and stir until completely melted.

Pour a little sauce on the bottom of the greased baking dish. Just enough to cover.  Place of the potatoes in the dish and season with salt and pepper. Add pieces of the chicken on top of the potatoes in an even layer.  












Pour of the cream sauce over top. Next, add another layer of potatoes, chicken and cream sauce. Repeat layers ending with sauce.   Sprinkle remaining cheese on top.













Cover with foil and bake for 45 minutes. Test the potatoes with a fork….they should be fork tender. If not, continue to bake for another 15-20 minutes.  Once they are tender, uncover and bake for another 10 minutes until the cheese is golden and bubbly.  Remove from the oven and serve immediately.


Photography is the property of and copyrighted to Welcome Home.
Print Friendly and PDF

Saturday, May 21, 2022

Braised Chicken Legs with Carrots and, Potatoes


 A rustic chicken dinner doesn't get much easier than this. You can make the entire meal in pot, which makes cleanup a breeze.  I like to use bone-in, skin-on whole chicken legs that include the chicken thigh and the drumstick. I think they are the most flavorful cut of the chicken.

Braised Chicken Legs with Carrots and, Potatoes 

2 tablespoons olive oil 

2 pounds or 3 whole chicken legs (thighs attached)  

1 teaspoon salt, divided 

1 teaspoon ground pepper, divided 

2 teaspoons paprika

1 teaspoon thyme, divided

1 teaspoon garlic powder

6 cloves garlic, sliced  

1 large onion, thinly sliced 

1 pack of baby bella mushrooms, whole or sliced

1 pound baby carrots, cut into 2-inch pieces  

4 potatoes cut into large pieces (you can peel or leave the skin on)

1 cup low sodium chicken broth, divided

Heat oil in a large Dutch oven over medium-high heat. Pat chicken dry with paper towels. Season the chicken generously with the paprika, and then add thyme, salt and pepper. 















Add the chicken legs and cook, turning once, until browned, about 2 minutes per side. You want a nice brown sear on both sides so usually cook for about 5 minutes total. Transfer the chicken to a clean plate and set aside.














Add sliced garlic and onion to the same pot; cook, stirring often, until fragrant, about 1 minute. 















NOTE:  Be sure to slice the garlic instead of mincing or chopping it. This will assure that your garlic will caramelize and not burn.












Add carrots, mushrooms and potatoes and sprinkle with the remaining seasonings.  Cook, stirring occasionally, until the vegetables are lightly browned but still crisp, 3 to 4 minutes. Stir in chicken broth, scraping the pan to loosen browned bits. 












Nestle the chicken into the vegetable mixture in the Dutch oven.  Pour in any leftover juices from plate.  Raise the temp to medium high and bring to a quick boil. Turn down the heat to a simmer and cover the pot with tight fitting lid.  Add more chicken broth if needed.  










Cook for 2-3 hours or until an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees and the vegetables are tender. 








The juiciest, most tender chicken surrounded by perfectly seasoned vegetables.  So good!  








Melt in your mouth good!  Want a bite?

Photography is the property of and copyrighted to Welcome Home.

Print Friendly and PDF