Pommes boulangère
A favourite of Gallic menus, this wonderful potato dish comes from the head chef of London's Bar Battu
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 40 mins
- Heat the oven to 200C/fan 180C/gas 6. Butter a large ovenproof dish and sprinkle with some of the chopped garlic and onion. Layer up the sliced potato, onion, garlic and thyme, seasoning each layer as you go. Continue until the dish is 3/4 full, then pour the chicken stock over the mix.
- Put 4 or 5 knobs of butter over the top and bake in the oven for 30-40 minutes or until the potatoes are tender and browned on top. Serve with the tarragon chicken.
PER SERVING
270 kcalories, protein 5.1g, carbohydrate 40.4g, fat 11 g, saturated fat 6.5g, fibre 3.6g, salt 0.23 g
Recipe from olive magazine, May 2011.
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Ingredients
- 50g unsalted butter
- 2 garlic cloves , finely chopped
- 2 onions , finely sliced
- 4 large Maris Piper potatoes , peeled and finely sliced
- 20g thyme , leaves only, chopped
- 100ml chicken stock
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Roast chicken with braised chicory & tarragon sauce
Entertaining can be made easy with this gorgeous Gallic roast chicken recipe from London's Bar Battu
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 40 mins
Ingredients
- 50g unsalted butter
- 2 garlic cloves , finely chopped
- 2 onions , finely sliced
- 4 large Maris Piper potatoes , peeled and finely sliced
- 20g thyme , leaves only, chopped
- 100ml chicken stock
PER SERVING
270 kcalories, protein 5.1g, carbohydrate 40.4g, fat 11 g, saturated fat 6.5g, fibre 3.6g, salt 0.23 g
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02 May 2011
Beth rated and commented on this recipe
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28 December 2011
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