Dutch creamy chicken with sauteed potatoes.
Equipment
- 1 Saucepan
- 1 Large frying plan
- 1 Chef Knife
Ingredients
- 2 Chicken breasts
- 500 g Potatoes (Morris piper)
- 200 ml Chicken stock
- 150 ml Oatly whippable cream (or standard double cream)
- 25 g Flora plant butter (or 2 tbsp Olive oil)
- 1 tbsp Chopped Thyme
- 1 tbsp Chopped Rosemary
- 1 tbsp Dijon Mustard
- Salt and Pepper
Instructions
Step 1 – prepare the potatoes
- Wash & peel the potatoes. Then add to a saucepan filled with cold water. Bring to the boil and boil for 10 minutesDrain and let cool ( you can even do this a day before and store in a fridge)
Step 2 – prepare the sauce
- Chop the rosemary and thyme into small parts
- Then combine the chicken stock, cream, rosemary and thyme
Step 3 – prepare the chicken
- Slice the chicken breasts into thin slices and cover with salt & pepper(Alternatively you can simply use them whole but takes a bit longer to fry)
Step 4 – fry the chicken
- Melt the Flora plant butter in a frying pan and fry the chicken until it’s cooked and golden on all sides
- Remove from the frying pan and keep warm (I just use a bowl and cover it with a small plate)
Step 5 – make the sauteed potatoes.
- Slice the potatoes into thin slices (you can do this even just before step 2 above.Then add them into the frying plan used to fry the chicken and sautee on both sides.When nice and brown remove and keep warm (easiest option is in an tray in an oven at 70 degree celcius
Step 6 – finalise the dish
- Add the chicken back into the frying planAnd pour over the sauce – simmer for 5 to 10 minutes until nice a thick
- Put the chicken, sauteed potatoes on a plan and pour over the sauce.
Video
What to eat with Dutch creamy chicken
This recipe tastes great with vegetables like carrots, broccoli, green beans, etc.
On the other hand appelmoes is a very traditional Dutch meal – served with just about anything. (Both for kids and adults).
It is a bit like applesauce but in much larger quantities – how to make appelmoes
2 items that make a difference
1. The cream you use
My great aunt used to make the Dutch creamy chicken with sauteed potatoes whenever I visited.
I have slightly changed it – she used to use double cream but I prefer to use oatly cream and plant butter. Tastes the same as using the dairy equivalent but makes the meal lactose free.
2. Fresh herbs
The recipe uses both Rosemary and Thyme.
Yes, you can use the dried options however fresh herbs simply taste a lot nice.
Both Rosemary as well as Thyme are very easy to grow at home. For more details have a look at how to grow herbs indoors
Have you made the recipe?
Would love to hear what you thought of it
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