By Jemima Butler
This is a great recipe for these cold winter months as it is a one pot dish where you put all the ingredients in at once and leave it in the oven until ready. The idea is based on combining potatoes ‘Lyonnaise’ and ‘Pommes Anna’ (the main difference between the two is that the first requires layered potatoes with onion and olive oil and whilst second is layered potatoes with butter and seasoning). Then just add roasted meat on top.
(A summer version is to have layer sliced aubergine, peppers and courgettes between the potatoes).
1 kilo of potatoes – thinly sliced
1 large onion – thinly sliced
2 garlic cloves – squished with the back of a large knife
1 leek – chopped into chunks
3 sprigs of Thyme
2 bay leaves
3 tbls olive oil
6 chicken pieces on the bone
2 fresh chorizos – sliced on the diagonal
400 mls chicken stock
A couple of glugs of white wine
Salt and pepper
Heat oven to 200C/fan 180C/gas 6. Pour a tbsp of oil on the base of oven proof gratin dish about a 1.5-litre – in Madrid you can find some lovely earthen ware dishes which are perfect for this.
Spread a layer of the thinly sliced potatoes on the bottom of your dish. Sprinkle on some salt and pepper. Then on top, layer some thinly sliced onions and then another layer of thinly sliced potatoes followed by a little more salt and pepper and a glug of the oil. Then add a layer of the leeks and the slices of chorizo then more spuds and lay the bay leaves between the layers.
Continue layering until you have used all your vegetables up adding in the garlic here. Pour the stock over.
Lay the chicken pieces on top – sprinkle with salt and pepper and a drizzle of olive oil and bake for 50-60 minutes until the potatoes are cooked and the top of the chicken and potatoes are golden and crisp.
Good tip: If you have any left over gravy from a roast you can use it up here, add it to your stock or even mix up the gravy, wine and stock to make up a yummy tasty concoction for your chicken to be basted in and your vegetables to soak up. If you are multiplying just make sure the veggies are covered with liquid. Best served with steamed green beans and washed down with Garnacha Centenaria 2014 – Coto de Hayas