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
Place potato slices in a low sided (see notes) baking dish, pour over wine, cover tightly with foil and bake for 15 mins.
In a small bowl, combine mustard, garlic and 2-3 tablespoon 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 smooth side down on a clean work surface. Divide cheese and ham evenly among thighs, then bring up each end and tie around the middle with kitchen string or secure with toothpicks (see notes).
Remove potato from oven & place chicken parcels on top of potato slices. Carefully tilt the baking dish to one corner, then spoon 2 -3 teaspoon 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.
Notes
I use swiss cheese by the block in this recipe, then cut into batons. I find this makes it easy to then roll up the thighs.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 or 9" x 11.25" x 1.25". 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.*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*