Chicken with Dauphinoise Potatoes: A Delicious and Fancy Combination

Chicken with Dauphinoise potatoes is a classic French dish that combines tender chicken with rich and creamy potatoes for a truly indulgent meal. This dish is perfect for a fancy dinner party or a special occasion, but it’s also easy enough to make for a cozy night in.

Chicken with Dauphinoise Potatoes: Are They a Perfect Combo?

What is Dauphinoise Potatoes?

Dauphinoise potatoes are a French dish made with thinly sliced potatoes, cream, and cheese. The potatoes are usually baked in a gratin dish and served as a side dish.

Does chicken pair well with Dauphinoise Potatoes?

Yes! Chicken pairs well with Dauphinoise potatoes because of the creamy and cheesy flavors. The crispy chicken is an excellent contrast to the soft potatoes, making for a delicious dish.

This dish is perfect for a special occasion or a weeknight meal. So give it a try and let us know what you think! Bon appetite!

A Variety of Recipes for the Dish

There are many variations of this dish. You can add different herbs or spices to the potato mixture or use another type of cheese. You can also switch up the chicken recipe by using more chicken or even shrimp cuts.

So what are you waiting for? Give this recipe a try today! You won’t be disappointed.

Mustard Chicken and Dauphinoise Potatoes

This recipe is from Jamie Oliver’s 30 Minutes meal book. It is yummy and not too tricky to make.

Ingredients

For the chicken:

• A few sprigs of fresh rosemary
• 4 x 180g chicken breasts, skin on
• 4tsp English mustard powder
• 3 baby leeks or 1 large leek
• 4 cloves of garlic
• White wine
• 75ml single cream (taken from cream for dauphinoise)
• 1 heaped tsp wholegrain mustard

For the dauphinoise:

• 1 red onion
• 1kg potatoes
• 1 nutmeg
• 2 cloves of garlic
• 1 x 300ml tub of single cream
• Parmesan cheese
• 2 bay leaves
• A tiny bunch of fresh thyme

Instructions

To start:

1. Place a medium saucepan and a large ovenproof frying pan on low heat, then turn the oven to 220°C.
2. Fill and boil the kettle.

Dauphinoise:

1. Peel and slice the red onion. Wash the potatoes, leave their skins on, and then cut them into equal slices. Toss everything together in a large roasting dish (about 35cm x 25cm). Grate over ¼ of the nutmeg, crush in 2 unpeeled cloves of garlic, and add 225ml single cream.
2. Add a large mound of Parmesan and 2 bay leaves to the soup. Add a few thyme sprigs, pick the leaves off a couple of lavender branches, and add a nice drizzle of olive oil.
3. Quickly mix and toss everything together using your clean hands, then set the tray over medium heat on the hob. Pour in 200ml of boiling water and cover tightly with tin foil.

Chicken: 

1. Turn the heat under the frying pan up to medium.
2. Add the rosemary sprigs to the chicken breast pack. Season and drizzle some olive oil on the chicken before cooking, then sprinkle 1 tsp of mustard powder over each breast.
3. Place the chicken breasts, skin side down, in a pan. Rub the spices over the chicken breasts. It will take approximately 18 minutes to finish cooking.

Dauphinoise:

1. Give the tray a shake, so nothing catches.
2. Remove the tin foil. Using a box grater, finely grate over a layer of Parmesan. Garnish with the remaining thyme sprigs and place on the top shelf in the oven for 15 minutes or until golden brown and bubbling.

Chicken: 

1. Trim the leeks and cut them in half lengthways. After washing them under cold running water, finely chop them and add to one side of the chicken pan.
2. Crush the unpeeled cloves of garlic into the chicken pan. Flip the chicken breasts skin side up, then press down on them again. Stir in the leeks and a generous serving of white wine.
3. Once the chicken is cooked, add 75ml of cream to the frying pan. Cover the pan with aluminum foil and check on the dauphinoise as soon as possible.

Serving:

1. Turn the heat off.
2. Transfer the chicken breasts to a platter and cut them into uneven portions.
3. Stir 1 heaped teaspoon of wholegrain mustard into the sauce before serving, then season with salt and pepper as needed.
4. Spoon the sauce onto a platter and put the chicken on top.
5. Drizzle with a bit of extra virgin olive oil and serve right away with the dauphinoise potatoes.
6. You can serve as it is with the chicken, leeks, and potatoes, or you can choose to add a side of greens, perhaps some spinach.
7. Serve with a glass of Chardonnay.

Roast Chicken with Garlic, Lemon and Thyme, and Dauphinoise Potatoes Recipe

Who wouldn’t want this for their Sunday lunch, with roast chicken flavored with garlic, lemon, and thyme and crispy, garlicky Dauphinoise Potatoes?

Making the Roast Chicken with Garlic, Lemon, and Thyme

• Prep Time: 15 mins
• Cook Time:120 mins
• Yield: for 6 people 

Ingredients

• 1 whole chicken
• Sprig of thyme
• 1 lemon
• 4 cloves of garlic (crushed)
• 125 g butter (softened)
• Salt and pepper

Instructions

1. Set your oven to 180 C, 350 F, or Gas Mark 4.
2. Remove the thyme leaves from the woody stems (keep the stems) and add them to a small dish. Add your lemon zest and crushed garlic to the wooden stem mixture and grated lemon zest and chopped fresh chives. Season with salt and pepper after combining with softened butter in a mixing bowl.
3. By softly pushing your fingers beneath the skin on your chicken’s breast, you may gently loosen it. Apply half of the flavored butter to the skin. Smear the other half all over the chicken.
4. Quarter your zested lemon and set it in the chicken’s cavity with the thyme stems.
5. Place your chicken in the roasting pan and cover with foil.
6. Place the chicken in the oven. For the final 30 minutes of cooking, remove the foil. The time it takes to roast will be between one and a half and two hours, depending on its size.
7. Remove the chicken from the pan and set it on a warm plate, covered with foil, to rest for 10 minutes.

Making the Dauphinoise Potatoes

• Prep Time: 20 mins
• Cook Time: 60 mins
• Yield: for 6 people 

Ingredients

• 1-kilo potatoes
• Sprig of thyme
• 1 clove of garlic
• 500 ml milk
• Salt and pepper

Instructions

1. Set your oven to 180 C, 350 F, or Gas Mark 4.
2. Butter the oven-proof dish
3. Peel and slice the potatoes thinly into disks
4. Put a layer of potato disks in the pan—dot with butter knobs. Add a few thyme leaves and crushed garlic to the mix. Season with salt and pepper – it’s critical to season every layer.
5. Repeat step 3 until the dish is filled.
6. Pour the milk into the dish.
7. Put the dish in the oven and cook for about 1 hour. The potatoes should be soft and most of the milk absorbed after this time, with a crisp, golden top.

Other Recipe Variations

Other recipes for chicken with dauphinoise potatoes are:

• Mustard Chicken and Dauphinoise Potatoes (from Jamie Oliver’s 30 Minutes )
• Chicken with Dijon Mustard and Potato Gratin
• Chicken Thighs with Potato Dauphinoise
• Roast Chicken with Garlic Mashed Potatoes and Parmesan Crusted Potatoes
• Herb Roasted Chicken with Lemon Thyme Potatoes
• Lemon Roasted Chicken with Garlic Smashed Potatoes
• Chipotle Roasted Chicken with Creamy Potatoes
• Rosemary Roasted Chicken with Yukon Gold Potatoes.