French potatoes in the oven, recipe with chicken

French potatoes with the addition of meat are essentially the same layered casserole. But the name sounds more solemn and sublime. This dish is perfect for the holiday table, because it looks majestic, which is welcomed during the feast. The hot dish combines both meat and side dish. And everyone will like it, because it is so appetizing and very tasty.

And it doesn’t take much time to prepare. The most important thing is to prepare the products and place them in layers in a mold and put them in the oven. And then the dish itself, without your help, will reach its pompous appearance.

I like it because it is prepared from simple and affordable ingredients. And if you also experiment with spices, seasonings, marinades and adding additional ingredients, you can get a dish with a new, interesting and unusual taste every time.

Today we will prepare this dish with chicken. Here are several recipes for you. Among them there are both classic and original. To find out what they taste like, you need to cook them. So let's get started.

Classic recipe

French chicken with potatoes in the oven, prepared according to a classic recipe, is distinguished by the use of available ingredients. At the same time, the dish turns out moderately juicy and aromatic.

Composition of ingredients

The classic version of the dish is prepared from the following ingredients:

Products	Recommendations for the selection of components, their replacement and primary processing	Weight/quantity
Chicken fillet	You will need chilled chicken meat without films and tendons. To prepare a dish with reduced calorie content, you need to use breast fillet.	500 g
Potato	Select medium-sized potato tubers. Peel and rinse in water to remove dirt.	500 g
Bulb onions	A large, peeled onion is used.	1 PC.
Vinegar	Table with a concentration of 9%. Can be replaced with 70 ml soy sauce.	10-15 ml
Hard cheese	It is recommended to use Cheddar, Parmesan or Russian. Before use, the cheese must be grated.	150 g
Sour cream	You will need fresh, thick and rich sour cream. If not available, you can replace it with classic or sour cream mayonnaise.	150-200 ml
Chicken spice set	Choose a ready-made set containing salt.	15-20 g
Salt	Fine crystalline cooking.	2-3 g
Black pepper	Used in ground form.	1-2 g
Vegetable oil	Refined.	50 ml

French chicken with potatoes in the oven is a classic recipe.
It is also necessary to prepare food foil or a container with a lid for baking in the oven.

Step-by-step cooking process

The sequence of stages of cooking chicken in French.

Preparation of fillets:

the fillet must be washed in running water and immediately dried with a towel;
then the meat needs to be cut into layers about 1.5 cm high, put each piece in a bag and beat with a kitchen hammer (this will make the meat more tender);
after this, the fillet needs to be coated well with a set of chicken spices, put them in a bag and left to soak for about 20-30 minutes;
Next, the prepared layers of meat need to be cut into cubes or small cubes. Place meat in a bowl.

Potato processing:

cut the potatoes into slices approximately 0.7 mm high;
To prevent the potatoes from turning into mashed potatoes during baking, you can place them in cold water for about 10 minutes to wash out the starch. After this, the potatoes need to be rinsed in running water and dried with a towel. Place in a separate bowl.

Onion preparation:

cut the onion into rings or half rings;
To eliminate the strong taste and smell, sprinkle the onions with vinegar. When replacing vinegar with sauce. The onion must be covered with sauce. In both cases, the chopped onion should be kept for about 10 minutes;
After this, the onions need to be placed in a separate bowl. If the ingredient was soaked in the sauce, the liquid should drain completely.

Dish decoration:

turn on the oven to warm up. Temperature 200 degrees;
Next, you need to grease the dish for preparing the dish with vegetable oil and lay out a layer of meat;
Place the onion on top of the meat and smooth it well, sprinkle with ground pepper;
then you need to evenly spread out the potato slices, sprinkle with salt and coat with a thick layer of sour cream;
To make the dish juicy enough, the pan must be covered with a lid/food foil. Bake the contents for about 20 minutes;
Next you need to remove the pan from the oven, remove the lid/foil and sprinkle the contents with grated cheese. Place the pan back in the oven and bake for another 20 minutes.

The finished dish should rest in the oven for about 10 minutes. This will allow the ingredients to better absorb the aroma of the spices.

What can I add?

Additionally, you can use fresh chopped herbs. It needs to be added to the sour cream and mixed. Also, when marinating chicken fillet and baking, you can use mayonnaise with the addition of chopped garlic. To add spiciness to the dish, add 1-2 g of hot ground pepper to the chicken spices.

How to serve a dish

It is recommended to serve the finished French chicken in a baking dish and place it on plates in layers.

As a decoration, you can place pickled cucumbers or whole cherry tomatoes (fresh or pickled) cut into circles along the edge of the plate, and also sprinkle with canned green peas.

French chicken with potatoes and mushrooms in the oven

French chicken with potatoes in the oven with the addition of mushrooms is also considered a classic version of the dish. At the same time, this recipe, in terms of the ingredients used, is closer to the original one.

Composition of ingredients

To prepare French chicken with mushrooms you will need:

List of components	Rules for selection, replacement and initial processing of products	Weight/quantity
Potato	Choose medium-sized tubers. Peel and remove potato skins. Rinse in cool water.	1 kg
Chicken legs	Legs from young chicken or broiler chickens are used.	3 pcs.
Mushrooms	You will need champignons, oyster mushrooms or porcini mushrooms. You can use all 3 types simultaneously in equal proportions. This will only improve the aroma and taste of the dish. Mushrooms must be cleaned of dirt and debris.	300 g
Hard cheese	You can choose Poshekhonsky, Gouda or Cheddar. Before use, the cheese must be grated.	150 g
Bulb onions	Use peeled medium-sized onions.	2 pcs.
Mustard	You will need ready-made Russian mustard.	3-5 g
Salt	The amount of ingredient must be adjusted to taste.	3-5 g
Chicken spice set	If there are no spices, they can be replaced with chopped garlic (3-4 cloves).	20-30 g
Mayonnaise	Olive or classic. The amount of mayonnaise must be adjusted during the cooking process. Therefore, the volume of this ingredient is indicated approximately.	250-300 ml
Oil	Refined sunflower.	50-70 ml

For decoration, it is recommended to use chopped fresh dill, green onions and pickled vegetables.

Step-by-step cooking process

The process of decorating French chicken with mushrooms consists of the following steps:

Place mayonnaise in a bowl of about 500 ml, add spices/chopped garlic. If necessary, add salt. Mix the contents well.
The legs need to be peeled, tendons and film removed. After this, the fillet must be carefully separated from the bones. Next, the meat should be evenly coated with mayonnaise and spices/garlic sauce. Place the fillet in a pan, pour in the remaining mayonnaise sauce and press down with pressure. To do this, you can use a plate of a suitable diameter (it should fit comfortably into the pan), and place a jar of water on top of the plate. Leave the meat to marinate for about 20-30 minutes. After this, the marinated meat needs to be cut into small pieces.
Potato tubers and onions must be cut into circles no more than 1 cm high.
Cut the mushrooms into slices about 0.5 cm high. Then you need to place a frying pan over moderate heat and pour oil into it. When the oil is hot, add ½ of the onion and fry it for 2-3 minutes. Next, add the mushrooms to the pan, reduce the gas and fry the ingredients until tender, about 10-15 minutes.
After this, you need to turn on the oven at 180 degrees and grease the baking dish with vegetable oil.
Next, you need to lay out a layer of potatoes 2/3 of the way into the mold. The potatoes should completely cover the bottom of the pan. Add salt.
Place marinated fillet pieces on the potato layer, followed by the remaining onion rings.
Place mushroom fry on top of the onion. The final layer is to lay out the remaining potatoes.
If desired, the top layer can be coated with the remaining mayonnaise sauce from the meat. Then the potatoes will turn out more aromatic and juicy.
Then cover the pan with cling film and place in the oven to bake for 30-35 minutes.
After 35 minutes, remove the foil and sprinkle the top layer with cheese. Place the dish in the oven to bake for another 15-20 minutes.

To serve, it is recommended to place the dish on plates (preserving the layers), place pickled vegetables and onions around the edges, and sprinkle with herbs.

How to cook French potatoes in the oven (step by step)

Wash the chicken fillet, cut into slices - not large or small, the size and thickness of the piece as for chops.

Beat it with a hammer or just a knife, it doesn’t change the essence.

Since the chicken breast is a bit dry, I suggest marinating the chops to make the meat more juicy.

To do this, pour soy sauce into a bowl, add mustard and crushed garlic into a paste. Pepper and stir the marinade. Fold the chicken pieces and leave them alone for a while.

Cut the onion into half rings. Throw it into the pan, add a little paprika and pepper. Fry until nicely browned.

Tackle the potatoes. Cut it arbitrarily based on your preferences. I have straws, but you can use them in rings or circles.

Add a little less than half of the fried onion to the bowl with potato strips, add salt, and stir.

Set aside a little coarsely grated cheese for sprinkling the dish, pour the bulk into mayonnaise, stir. If the mixture turns out to be thick, add a little water.

Pour a little oil onto the bottom of the pan, add potatoes, and smooth out. Sprinkle with cheese.

Lay out the chicken.

Place the reserved fried onions and spread over the meat.

Cover with cheese and mayonnaise sauce on top.

Arrange the tomatoes. I have cherry tomatoes. Lightly salt each one and sprinkle with pepper.

Bake the potatoes in the oven at 190-200 o C, baking time 40-50 minutes.

French chicken with potatoes and tomatoes

French chicken with the addition of tomatoes and potatoes is a hearty, nutritious and low-calorie dish (calorie content is approximately 120 kcal), provided that the dish is baked in the oven.

The recipe follows.

Composition of ingredients

To prepare chicken with tomatoes you will need:

Components of the dish	Features of selection and preparation of ingredients	Weight/quantity
Chicken fillet	Chicken meat must be cleaned of film and veins. After this, the fillet should be rinsed in running water and dried with a towel.	500 g
Potato	Potato tubers are used, peeled, blemishes and dirt removed.	1 kg
Tomatoes	Choose large, dense tomatoes. Rinse off dirt.	2 pcs.
Hard cheese	You can use Russian, Poshekhonsky, Parmesan.	150 g
Bulb onions	You will need a large peeled onion.	1 PC.
Mayonnaise	Choose sour cream or olive.	150 ml
Vegetable oil	Refined.	50-70 ml
Black pepper	It will be required in ground form.	2-4 g
Salt	Food grade fine crystalline.	3-5 g

For decoration, you can prepare sprigs of fresh dill and cherry tomatoes.

Step-by-step cooking process

The process of preparing chicken with tomatoes is carried out step by step:

Cut the chicken fillet into slices about 1.5 cm high. Place each layer in a bag and beat with a hammer. After this, the fillet must be grated with ground pepper (1/2 part) and salt (1-2 parts). It is important that the spices are distributed evenly. Leave the meat to soak for about 15-20 minutes. After this, the fillet should be cut into thin strips or small cubes, approximately 1x1 cm.
Cut the potatoes into slices about 1 cm high or into cubes with an approximate size of 1x1x6 cm.
Cut out the stem of the tomatoes, then pour boiling water over them and remove the skin. Then the tomatoes need to be carefully cut into circles with a very sharp knife.
Grind the cheese using a grater.
Cut the onion into small cubes, approximately 0.7 x 0.7 cm.
Next, you need to place the chopped onions and potatoes in a bowl of sufficient volume, add the remaining table salt and ground pepper to them. Mix the ingredients well.
Then you need to turn on the oven to warm up. Temperature 190-200 degrees. And coat the baking dish with refined oil.
After this, you need to evenly spread ½ of the onion-potato mixture into the mold.
The next layer should be chicken fillet.
Place the remaining onion and potato mixture on top of the meat.
The final layer is to lay out tomato circles. They need to be coated well with mayonnaise.
Cover the pan tightly with food foil and bake the dish for about 30 minutes.
Then you need to remove the foil and sprinkle the contents with grated cheese. Let the dish bake for another 10-15 minutes.

When serving, garnish with herbs and fresh cherry tomatoes.

French chicken with Soviet potatoes

French chicken with potatoes in the oven can be prepared in a simplified version. To do this, you need to use minced chicken instead of chicken. This makes the dish more tender and juicy.

Composition of ingredients

To prepare the dish in Soviet style you will need:

Ingredients	Selection and nuances of product preparation	Weight/quantity
Minced chicken	You will need ready-made minced chicken.	350-400 g
Potato	Select medium-sized potato tubers, peel them and then rinse them to remove any dirt.	1 kg
Hard cheese	Russian or Poshekhonsky is used.	200 g
Mayonnaise	You will need classic mayonnaise.	200-250 ml
Salt	Cooked fine-crystalline.	3-5 g
Black pepper	Used in ground form. The quantity can be adjusted to taste.	2-3 g
Bulb onions	You will need a medium-sized onion for minced meat and a large head for the dish itself.	2 pcs.
Mushrooms	You will need fresh porcini or boletus mushrooms. They need to be cleaned of dirt. This ingredient can be omitted.	400-500 g
Ketchup	Tomato ketchup is used. Can be replaced with fresh tomatoes. Then the tomatoes must be peeled and cut into circles.	50-70 ml
Vegetable oil	Refined, for lubricating the mold.	50-70 ml

The dish can be prepared in a large baking dish or in portioned molds.

Step-by-step cooking process

Cooking a dish based on minced chicken consists of the following steps:

Minced chicken (especially store-bought) needs to be put through a meat grinder again.
Peel a medium sized onion. It needs to be grated or also scrolled through a meat grinder. Add onion pulp to the minced meat along with salt (1-2 g) and pepper (1-2 g). Mix the ingredients well.
Cut the potatoes into slices about 1 cm high.
Grate the cheese.
Cut a large onion into half rings.
If necessary, place fresh mushrooms in salted water (1-2 g of salt per 1 liter of water) for about 20 minutes. Slugs and worms do not like salt water and will crawl out of the mushrooms. After this, the mushrooms need to be dried and cut into slices. If the mushrooms are large, then the caps and stems should be cut separately.

Next is the preparation of the dish:

the oven must be turned on at 180 degrees in advance to warm it up;
then you need to grease the mold/molds with refined oil;
You need to place the potatoes on the bottom of the mold, sprinkle them evenly with the rest of the pepper and salt;
Next you need to lay out a layer of fresh mushrooms;
mushrooms need to be coated with an even layer of mayonnaise;
half rings from a large onion should be evenly distributed on top of the mayonnaise;
then you need to lay out the minced meat;
The minced meat should be coated evenly with ketchup. The thicker the layer, the more sour the dish will be.
You can place a lattice of mayonnaise on top;
cover the pan with a lid or foil and bake in the oven for about 20-25 minutes;
then remove the lid/foil, sprinkle the top layer with cheese and place the dish to bake for about 15-20 minutes.

It is recommended to serve in portions. Use herbs, green onions and fresh vegetables as decoration.

French potatoes with chicken - recipe

Here is a step-by-step story about my dish. If desired, you can add various herbs to the recipe. Rosemary, thyme, cumin, several types of pepper, and Provençal herbs are appropriate. Instead of regular vegetable oil, you can use butter, it will be even tastier.

You will need:

Potatoes – 500 gr.
Chicken – 300 gr.
Hard cheese – 300 gr.
Large onion.
Garlic cloves – 2 pcs.
Mayonnaise - 2 large spoons.
Paprika, black pepper - a pinch.
Bay leaf -
Tomatoes - 2 pcs. (can be replaced with bell pepper)
Soy sauce – 2 tbsp. spoons.
Mustard - a small spoon (take ready-made, you can use grains).
Salt, oil.

French chicken with potatoes and adjika

French-style chicken with potatoes in the oven will be more flavorful if you pre-marinate it in adjika.

Composition of ingredients

To prepare aromatic chicken in French you will need:

Products	Recommendations for the selection and preparation of components	Weight/quantity
Chicken breast	You can use fillet from the legs, but then the dish will be more high in calories. The film must be removed from the meat, after which the fillet must be rinsed in running water.	400-500 g
Potato	Select medium-sized potatoes, peel them and rinse in cool water.	4-5 pcs.
Bulb onions	Medium-sized peeled onions are used.	2 pcs.
Sour cream	The fat content of sour cream should be at least 20%.	100-120 ml
Adjika	You will need ready-made adjika. The spiciness of the finished dish depends on the spiciness of the ingredient.	25-30 ml
Vegetable oil	Refined.	50 ml
Hard cheese	You can use Gouda, Russian, Poshekhonsky. Before use, the cheese must be grated.	120-150 g
Salt	The amount of the component must be adjusted to taste.	3-5
Spices for potatoes	Choose a ready-made set of spices for potatoes. Consider whether there is salt in the composition.	5-7 g

If desired, you can add a layer of fresh tomatoes during cooking. To do this, 2 medium-sized tomatoes need to be peeled and cut into circles (about 1 cm high). Place them in the last layer (under the cheese).

Step-by-step cooking process

The preparation of the dish is done in stages:

The meat must be cut into plates about 0.5 cm high. If desired, you can beat it with a hammer.
After this, place the fillet in a bowl and coat each piece well with adjika. Cover the bowl with cling film and leave the meat to marinate for 20-30 minutes.
Cut the potatoes into slices about 1 cm thick.
Cut the onion into half rings approximately 0.7 cm high.
Turn on the oven to warm up. Temperature 180 degrees.
Grease the mold with refined oil.

Then you need to lay out the products in the following sequence:

potato plates. They should completely cover the bottom of the mold. Sprinkle the selected spices and salt on the potatoes (if salt is not included in the spices);
onion half rings ½ part;
marinated chicken fillet, spread as tightly as possible;
coat the fillet with sour cream;
leftover onion half rings;
if tomatoes are used, they should be placed on top of the onions;
place the molds with the contents in the oven for about 15-20 minutes;
then you need to remove the pan from the oven, sprinkle the contents with cheese and remove it again to bake for about 25-30 minutes.

It is recommended to serve the chicken in portions, garnished with herbs and onions.

French chicken with potatoes and wine

This option differs from the classic one in that the chicken comes out with a crispy crust, while the finished meat is very tender and juicy.

Composition of ingredients

French chicken with wine is prepared from the following products:

List of ingredients	Selection and initial processing of ingredients	Weight/quantity
Chicken legs	Choose a leg from a young chicken. They need to be cleaned of feather residues (if any). After this, the legs should be rinsed in running water and dried with a paper towel. It is not recommended to remove the skin.	4 things.
Potato	You will need medium-sized peeled potato tubers.	700-800 g
Wine	You need to use dry red.	400 ml
Bulb onions	Medium-sized peeled onions are used.	5 pieces.
Chicken spice set	Choose a ready-made set of spices with added salt.	10-15 g
Ketchup	You will need tomato ketchup without dyes or other additives.	200 ml
Vegetable oil	Refined.	50-70 ml
Salt	—	2-3 g
Hard cheese	Poshekhonsky, Parmesan or Gouda. Before use, grate.	100 g

For serving, it is recommended to use mayonnaise and ketchup sauce. It is recommended to decorate the finished dish with chopped fresh herbs.

Step-by-step cooking process

The process of preparing chicken with wine consists of the following steps:

Cut the onion into thin half rings and place in a saucepan.
The legs need to be placed in a pan with the onions. Mix the ingredients.
Pour wine into a deep dish, add tomato ketchup and chicken spices. Mix the ingredients well. Then this sauce needs to be poured into a pan with onions and chicken legs. Mix the ingredients. Then you need to place the pan with the contents in the refrigerator and leave the meat and onions to marinate for about 6-10 hours. The pan must first be covered with a lid or cling film.
After 6-10 hours, you need to cut the potatoes into plates no more than 1 cm high.
Turn on the oven to warm up. Temperature 180 degrees.
Remove chicken drumsticks and onions individually from the marinade.
Then you need to lay out the potato plates on a mold greased with refined oil. Add salt. Place evenly pickled onions on top of the potatoes. Then you need to lay out the marinated legs.
Place the pans with the contents in the oven and bake for about 40-45 minutes. To prevent potatoes and chicken from turning out dry, you need to sprinkle them with the remaining marinade every 15-20 minutes.
The finished dish should be removed from the oven and immediately sprinkled with cheese and chopped herbs. Try to get most of the cheese on the potatoes and onions.

When serving on a plate, it is recommended to place the leg first, with potatoes and onions on the edge. The sauce can be served separately or poured directly over the potatoes. French-style potatoes will turn out juicy and all layers will bake evenly if the following 3 rules are taken into account. It is important to follow the order of the main layers (meat, onions, potatoes); it is the onion juice that will make the chicken more juicy. To prepare the dish, you need to take chilled or steamed chicken; if you use the meat after freezing, it will turn out tough. Place the dish to bake only in a preheated oven.

Author: Kotlyachkova Svetlana

French potatoes with mushrooms and chicken

For the dish, take any mushrooms available in the bins of the refrigerator - pickled from a jar, fresh champignons.

Necessary:

Chicken – 500 gr.
Mushrooms – 400 gr.
Potatoes – 500 gr.
Cheese – 150 gr.
Mayonnaise – 250 ml.
Seasonings to taste, oil (any).

How to cook:

Cut the potato tubers into slices, salt and sprinkle with pepper.
Place as a pillow on a greased baking sheet.
Cut the chicken into small pieces and season with spices. Place on top.
Cut the mushrooms into slices and fry in oil. Place a layer on top of the chicken. Roasting will add additional mushroom flavor. Place the marinated mushrooms without it.
Pour mayonnaise sauce over the dish and spread it over the entire surface with a spoon.
Cover with cheese shavings. Bake in the oven for about 50 minutes, checking for brownness on the crust. Oven temperature 200 o C.