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    Wendy's Kitchen Table

    Chicken and Mash Potato Bake

    Serves 6

    800g potatoes
    ¼ cup milk
    1 tablespoon olive oil
    3 cloves crushed garlic
    1 brown onion, finely chopped
    1 kg chicken thigh fillets, diced
    2 cups chicken stock
    2-3 tablespoons cornflour
    1 cup frozen corn kernels or peas
    2 tablespoons finely chopped parsley
    ½ cup grated cheese

    Pre-heat oven to 180˚C or 160˚C fan-forced.

    Peel the potatoes and cut into quarters. Boil them in a saucepan of hot salty water for 20 minutes or until very tender. Drain the saucepan of water. Add milk and mash well.

    In a frying pan, heat the olive oil then cook the garlic and onion until tender. Add the chicken and cook for 5 mins or until just cooked through. Add the chicken stock and turn down the heat to medium. Simmer for 10 mins. Dissolve the corflour in a few tablespoons of water and add to the stock mixture and stir well to thicken. Stir in the corn and parsley. Season with salt and pepper.

    Pour chicken mixture into a baking dish and spread evenly. Top with mashed potato and use a fork to spread over chicken mixture. Sprinkle with cheese.
    Bake for 10-15 minutes or until golden and bubbling. Serve with a salad.

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