Creamy Chicken and Potato Bake

Ingredients

• 2 chicken fillets
• 1 onion, chopped
• 4 potatoes, sliced
• 2 eggs
• 200 ml cream
• 200 g cheese, grated
• 1 tomato, sliced
• Salt to taste
• Black pepper to taste
• Turmeric to taste
• Thyme to taste
• Vegetable oil for frying
• 300 ml tomato juice
• Sugar to taste
• Parsley and dill for garnish

Instructions

1. Preheat the oven to 180°C.
2. In a pan, heat vegetable oil and sauté the chopped onion until golden brown.
3. Season the chicken fillets with salt, black pepper, turmeric, and thyme, then fry them until golden brown on both sides.
4. In a bowl, mix together the cream, eggs, and seasoning (salt, black pepper) until well combined.
5. Layer the fried chicken fillets and sliced potatoes in a baking dish.
6. Pour the cream mixture over the chicken and potatoes, then top with grated cheese.
7. Bake in the oven for 30 minutes at 180°C, then increase the temperature to 220°C and bake for an additional 10 minutes.
8. Remove from the oven, garnish with sliced tomato and herbs, then serve hot.

Notes

1. category - Main Dish
2. storage tips - Store leftovers in an airtight container in the fridge for up to 3 days.
3. wine pairing - A crisp white wine would complement the creaminess of the dish.