Who remembers Swiss Chicken? Back in the 80’s and early 90’s it was all the rage. Chicken, swiss cheese, ham, french mustard & garlic cream sauce. (I’m pretty sure my use of the word “rage” in this context comes from the 80’s too…) It was a go-to dinner party staple, and with good reason. It tasted fantastic! Don’t quite know why it went out of fashion considering it tastes so good!
Well here is my version. I have tweaked it to use juicy thighs instead of breast, left out the traditional shallots/spring onions & made it into a one-pot – just add some green veg or a salad if you want & you are good to go.
Back in the day I would use breast (because I didn’t know any better) but now I use thighs because they are much moister & flavourful – and they are cheaper – bonus!
This is one of those dishes with such simple flavour combinations, but together they really sing.
Join me and step back in time. Think big hair, flourescent socks, Choose Life t-shirts…ok I’ll stop – let’s call it “retro” – that makes it sound SOOOOO much cooler…..
Go retro with my One Pan Swiss Chicken with Creamy Potato - chicken thighs stuffed with ham & cheese on a bed of sliced potato with a garlic, mustard & cream sauce
- 4 chicken thighs (about 800 - 850g/1.8 pounds) trimmed
- 100g shaved leg ham
- 100g swiss cheese (see note)
- 600g chats/baby/new potatoes - sliced (see note)
- ¼ cup dry white wine
- 2 garlic cloves - crushed
- 1 tbsp french mustard
- 300ml light thickened cream
- Kitchen twine/kitchen string or toothpicks
- Pre heat oven to 200c fan forced
- Place potato slices in a low sided (see note) baking dish, pour over wine, cover tightly with foil and bake for 15 mins.
- In a small bowl, combine mustard and 2-3 tbsp cream and mix until smooth
- Add garlic and mustard mixture to remaining cream, mixing to combine
- Remove potato from oven, pour cream mixture evenly over potato slices and bake uncovered for a further 10 mins
- Meanwhile, pound out the thicker parts of the thighs to even them out and place them length-ways with smooth side down on a clean work surface. Divide cheese and ham evenly among thighs, then bring up each side and tie around the middle with kitchen string or secure with toothpicks (see note)
- Remove potato from oven & place chicken parcels on top of potato slices. Carefully tilt the baking dish to one corner, then spoon 2 -3 tsp of cream mixture over each parcel
- Bake uncovered for 35 mins, basting again with cream mixture half-way through, until chicken is cooked and potato is tender
- Serve immediately
When you slice your chat/baby potatoes you want to make the slices about 2mm thick or between ⅛ & 1/16 inch thick. This is important because if the slices are too thick the potato won't cook in time.
The baking dish I used is 22 x 28 x 3 cm/8½ x 11 x 1¼ inches. For that surface area, sides any lower will not accommodate the amount of cream mixture.
You could use kitchen string or toothpicks to secure the rolls, either would work fine. I would use 2 toothpicks per roll if you are going that way.