Chicken and Potato Chip Bake

This recipe is very simple, quick to prepare, and also tastes very good.

It is a handy "stand-by" in case you have unexpected visitors, and is a great family meal, and always impresses visitors!

It is one of those recipes that just keeps improving each time you reheat it, so make double  the quantity, and freeze it, or eat it for several days.

You could also add bacon or chorizo, for even more taste, and this would need to be browned first before adding to the rest of the meal.

Preparation Time: 15 minutes
Cooking Time: 60 minutes
Makes: 4-6 servings

6 x skinless chicken thighs
½ cup chutney (any)
¼ cup mayonnaise (a good one)
¼ cup tomato sauce
Tsp curry
Potatoes (optional)

Clean the thighs, and cut them again in half as they are usually large - take off some of the fat, and place the thighs in an ovenproof dish.

Add the other ingredients plus a bit of salt and pepper if desired.

Mix this until it is smooth, and all mixed together.

Preheat your oven to medium.

Pour this mixture evenly over the chicken, and mix it so that the chicken is coated everywhere.

If you are putting potatoes on top (optional, however I thought it saved dirtying another pot, and would taste nice when browned), microwave them, cut them into slices, and place them over the top of the chicken.

Cover this with foil, and bake for about 45 minutes on a medium heat.  Take the foil off and bake for a further 15 minutes.  I actually put it under the grill for a few minutes to brown the potatoes.  This made them crispy and yummy!

I served it with microwaved broccoli, and a home grown cucumber salad.


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