Roasted potatoes with chicken and vegetables — a rich, healthy and very tasty dish

boiled chicken

chicken stock

sour cream or low-fat crème fraîche

a pinch of salt

black pepper

boiled vegetables as desired: broccoli, carrots, corn

small potatoes cut into rounds

salt

black pepper

cooking cream

grated Emmental cheese

Mix the sour cream with the chicken stock and bring to a simmer. Add the boiled, deboned chicken, salt and pepper.
After a few minutes add the pre-boiled vegetables and simmer briefly until the sauce thickens.
Meanwhile prepare the potatoes: cut baby potatoes into rounds and place several rounds stacked in cupcake molds.
Pour a little cream over each mold, season with salt and pepper, and top with grated cheese.
Freeze the cupcake molds until slightly firm.
Remove the potatoes from the molds after they are firm and arrange the potato stacks on a baking tray lined with parchment paper; bake until the potatoes are fully cooked.
Serve the roasted potatoes with the chicken and vegetable sauce.

Roasted potatoes with chicken and vegetables recipe from our friend and cook on Shou Tabkhin Today:

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Roasted Potatoes with Chicken and Vegetables

Prep checklist