Chicken Puff Potato Ingredients
- Potato 1 kilogram
- Fresh medium-sized chicken leg 2 pieces
- Hard cheese 200 grams
- Large onions 2-3 pieces
- Mayonnaise to taste
- Salt to taste
- Freshly ground black pepper to taste
- Fresh parsley to taste
- Refined vegetable oil for greasing the pan
- Main Ingredients: Potato, Chicken
- Serving 5 servings
Cutting board, kitchen knife, oven, deep baking dish, plate - 2 pieces, medium bowl, small bowl, tablespoon, coarse grater, cling film, saucer, kitchen potholders, oven, wooden spatula, serving dish, kitchen paper towels vegetable cutter
Cooking puff potatoes with chicken:
Step 1: prepare onions.
Using a knife, peel the bulbs from the husks and rinse thoroughly under running water. Then put the components on a cutting board and cut into thin circles. With clean hands, we divide them into rings and move them to a clean plate.
Step 2: prepare hard cheese.
Using a coarse grater, we grate hard cheese directly on a cutting board. Then we move the shavings into a clean plate and wrap them with cling film so that it does not wind off while we prepare the remaining ingredients.
Step 3: prepare the chicken legs.
Thoroughly wash the chicken legs under running warm water, wipe it with kitchen paper towels and put it on a cutting board. Using a knife, we separate the meat from the bones and then cut into small pieces. Attention: if you do not want the dish to be very greasy, then also remove the chicken skin. Attention: we don’t throw away the bones of the bird, but hide it in the freezer and leave it, for example, on soup or jelly. So, we shred the ground ham in a small bowl and leave it aside for a while.
Step 4: prepare the potatoes.
Using a vegetable cutter, peel the potatoes and rinse thoroughly under running warm water in order to wash away the rest of the earth and other dirt. Then we spread the tubers on a cutting board and with a knife thinly cut into circles. The crushed components are moved to a medium bowl.
Step 5: prepare the parsley.
We wash the parsley under running warm water, shake off excess liquid and put it on a cutting board. Using a knife, finely chop the greens and immediately pour into a free saucer. Attention: this component is not necessary to add to the dish. For example, I do this very rarely, so as not to interrupt the aroma of baked chicken and potatoes with parsley.
Step 6: prepare the puff potatoes with chicken.
We grease the baking sheet with a small amount of vegetable oil (only very slightly, since the meat will still give its fat) and spread the onion rings. Cover the vegetable pillow with chicken slices, and then with potato slices. Now, so that we get a beautiful golden crust, grease the last layer with mayonnaise so that it completely covers the components. To do this, it is best to use a tablespoon. Then, to taste, sprinkle everything with freshly ground black pepper and salt and cover with grated hard cheese. If you have a desire, then you can decorate the dish with finely chopped greens.
Turn on the oven and heat it to temperature 200 degrees. Immediately after that, put the pan on a medium level and bake the dish for 30 minutes until it is covered with a golden crust. After the allotted time with the help of kitchen tacks, we take out a container and check the meat and potatoes for readiness. To do this, it is enough to pierce the components with the tip of the knife. If the equipment easily enter the same meat, then everything is ready and you can turn off the oven. If not, then extend the time yet for 10-15 minutes. At the end, turn off the oven, and take out the baking sheet and leave it aside. Let the puff potato with chicken cool slightly.
Step 7: serve the puff potatoes with chicken.
Using a knife, we cut the dish in portions and shift it with a wooden spatula from a baking sheet to a flat serving dish. Such a potato with chicken is very tasty and satisfying, so it can be served at the dining table only with fresh salads, as well as pickles.
- Instead of chicken legs, you can also take any other part of the bird. For example, fillets, wings, drumsticks or thighs;
- if you use young potatoes, then it can not be peeled;
- the dish can be sprinkled with any hard cheese. For example, Russian, Adyghe, Kostroma, Dutch, as well as Edam and Radomer. This component will give potatoes with meat either a sour, or soft-sweet shade. In any case, it will be very tasty.