Lady Godivas Dauphinoise
This is my Lady Godivas Dauphinoise recipe. It combines two of my favourite comfort dishes; lady godivas chicken and dauphinoise potatoes.
Servings: 4 people
Ingredients
For the dauphinoise
- 600 ml single cream
- 3 garlic cloves minced
- ½ teaspoon paprika
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 4 large potatoes maris piper or Yukon, sliced into thin discs
For the lady godiva
- 500 g chicken thigh sliced into bitesize pieces
- 2 teaspoon curry powder
- 1 broccoli chopped into bitesized pieces
- 600 g cream of chicken soup
- 3 tablespoon mayonnaise
For garnish
- 50 g parmesan grated
Instructions
- Place a large pan on medium heat and add in the cream, grated garlic, paprika, and big pinch of salt and grind of black pepper. Stir to combine, then add in the sliced potato. Bring to a gentle boil, then reduce the heat and leave to simmer for 15 minutes, stirring occasionally to avoid the base from catching. After 15 minutes, turn the heat off.
- Meanwhile, in a large oven-proof pan, drizzle with vegetable oil, then add in the chicken with 1 teaspoon of curry powder and a pinch of sea salt. Fry for 5-10 minutes to sear the chicken.
- Next up, add in the broccoli and cook for another 5 minutes, stirring frequently.
- Preheat the oven to 190c fan / 410 F. Once your broccoli has softened slightly, add in the cream of chicken soup, mayonnaise, 1 teaspoon curry powder, season with salt and pepper. Stir to combine and then flatten the surface.
- Transfer the dauphinoise potatoes to your chicken dish and spread it out across the top of the chicken in an even layer. Grate the parmesan cheese over the potatoes, then bake in the oven for 20-30 minutes until golden and bubbling.
- Once the lady Godivas dauphinoise is golden, remove from the oven, serve up and enjoy!
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Storage: Once the cream of chicken soup dish has cooled, transfer into airtight containers or Tupperware and store in the fridge for up to 3 days.
Freezing: Once again, leave to cool, then place in airtight containers (don't forget to label with date and contents) and store in the freezer for up to 3 months. When you're ready to eat, leave in the fridge to thaw/defrost overnight before reheating.
Reheating: Leave the lid ajar and place in the microwave for a few minutes until piping hot.