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One Pan Swiss Chicken with Creamy Potato
Go retro with my One Pan Swiss Chicken with Creamy Potato - chicken thighs stuffed with ham & cheese on a bed of sliced potato with a garlic, mustard & cream sauce
Total Time
1 hr 10 mins
Servings: 4
Calories: 622 kcal
Course:
Main Course
Cuisine:
Australian
Ingredients
- 4 chicken thighs about 800 - 850g/1.8 pounds trimmed
- 100 g shaved leg ham
- 100 g Swiss cheese (see notes)
- 600 g chats/baby/new potatoes sliced (see notes)
- ¼ cup dry white wine
- 2 garlic cloves crushed/minced
- 1 tablespoon French mustard
- 300 ml light thickened cream
- Kitchen twine/kitchen string or toothpicks
Instructions
- Pre heat oven to 200c fan forced.
- Place potato slices in a low sided (see notes) baking dish, pour over wine, cover tightly with foil and bake for 15 mins.
- In a small bowl, combine mustard, garlic and 2-3 tablespoon cream and mix until smooth.
- Add garlic and mustard mixture to remaining cream, mixing to combine.
- Remove potato from oven, pour cream mixture evenly over potato slices and bake uncovered for a further 10 mins.
- Meanwhile, pound out the thicker parts of the thighs to even them out and place them smooth side down on a clean work surface. Divide cheese and ham evenly among thighs, then bring up each end and tie around the middle with kitchen string or secure with toothpicks (see notes).
- Remove potato from oven & place chicken parcels on top of potato slices. Carefully tilt the baking dish to one corner, then spoon 2 -3 teaspoon of cream mixture over each parcel.
- Bake uncovered for 35 mins, basting again with cream mixture half-way through, until chicken is cooked and potato is tender.
- Serve immediately.
Cup of Yum
Notes
- I use swiss cheese by the block in this recipe, then cut into batons. I find this makes it easy to then roll up the thighs.
- When you slice your chat/baby potatoes you want to make the slices about 2mm thick or between ⅛ & 1/16 inch thick. This is important because if the slices are too thick the potato won't cook in time.
- The baking dish I used is 22 x 28 x 3 cm or 9" x 11.25" x 1.25". For that surface area, sides any lower will not accommodate the amount of cream mixture.
- You could use kitchen string or toothpicks to secure the rolls, either would work fine. I would use 2 toothpicks per roll if you are going that way.
- *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
Nutrition Information
Serving
0g
Calories
622kcal
(31%)
Carbohydrates
0g
(0%)
Protein
0g
(0%)
Fat
0g
(0%)
Saturated Fat
0g
(0%)
Polyunsaturated Fat
0g
Monounsaturated Fat
0g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
0mg
(0%)
Potassium
0mg
(0%)
Fiber
0g
(0%)
Sugar
0g
(0%)
Vitamin A
0IU
(0%)
Vitamin C
0mg
(0%)
Calcium
0mg
(0%)
Iron
0mg
(0%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 622
% Daily Value*
| Serving | 0g | |
| Calories | 622kcal | 31% |
| Carbohydrates | 0g | 0% |
| Protein | 0g | 0% |
| Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 0mg | 0% |
| Potassium | 0mg | 0% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.