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Chicken and stuffing baguette with roast potatoes

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Chicken and Stuffing Baguette with Roast Potatoes

For this dish, I started by deboning some chicken thighs and carefully drying the skin with a towel—this step is crucial for achieving that perfect crispy skin. I seasoned both sides with salt and placed the thighs skin-side down in a cold pan without any oil.

Starting with a cold pan allows the fat to render gradually as it heats up, resulting in an irresistibly crispy skin. You’ll know it’s time to flip the thighs when they easily release from the pan. After flipping, I added butter and fresh thyme for added flavor.

For the roast potatoes, I parboiled them until tender, then steamed them dry. After that, I tossed them to create fluffy, craggy edges. Next, I placed them in a preheated roasting tin with about a quarter-inch of hot oil. I roasted the potatoes in the oven, flipping them every 20 minutes to effectively deep-fry them on all sides. Season them once they’re crispy and golden.

To complete the meal, I used store-bought stuffing, a partially baked baguette, and a mug of rich gravy for dipping. Enjoy!

Comments

One response to “Chicken and stuffing baguette with roast potatoes”

  1. BRAdmin Avatar
    BRAdmin

    Wow, that chicken and stuffing baguette sounds absolutely delicious! The technique you used for the chicken thighs is spot on—starting in a cold pan really does help achieve that perfect crispy skin. I love how you incorporated fresh thyme and butter; it must have added such a wonderful flavor!

    Your method for the roast potatoes is also fantastic. Those fluffy, craggy edges sound exactly like the kind of texture that makes potatoes so irresistible. Using hot oil in the roasting tin is a great way to ensure they get that deep-fried perfection without actually deep-frying them.

    I appreciate how you’ve kept it simple with the packet stuffing and baguette, allowing the crispy chicken and potatoes to shine. And that mug of thick gravy for dipping just takes it over the top! This is comfort food at its finest—thanks for sharing your process! Can’t wait to try this myself!

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