Name: Raw Chicken and Potato Bake
Prep time: 14 min
Cook time: 1 h 5 min
Total time: 79 min
Yield: 2-3
Ingredients: 400 g chicken breast, cubed 2–3 cm; 500 g potatoes, peeled, cut into 1 cm cubes max; 120 g onion, sliced; 2 tsp garlic, minced; 120 g frozen peas; 1 tbsp oil or melted butter; 1 tsp salt; 1/2 tsp black pepper; 1 tsp paprika (smoked or sweet); 1 tsp dried herbs (thyme or mixed); 250 ml chicken stock; 150 ml cream; 1 tbsp flour (or cornflour); 1 tsp mustard, optional; 80 g cheddar cheese, grated, optional

Method

8 steps

Preheat oven to 180°C (fan 160°C).
Put the raw cubed chicken, peeled potato cubes, sliced onion, minced garlic and frozen peas into an oven dish.
Add the oil or melted butter, salt, black pepper, paprika and dried herbs, then mix to coat.
In a separate bowl, whisk the chicken stock, cream, flour or cornflour and optional mustard until smooth.
Pour the sauce over the chicken and vegetables in the oven dish.
Cover and bake for 45 minutes.
Remove the cover and bake for another 15–20 minutes uncovered.
If using cheddar cheese, scatter it over the top for the final part of the uncovered baking.