🍗 Crunchy Tomato-Coated Chicken with Gratin Dauphinois

Ingredients

For the Gratin Dauphinois:

• •2 pounds salad potatoes, peeled and thinly sliced
• •2½ cups half-and-half
• •½ cup milk
• •2 cloves garlic, crushed or minced
• •1 cup shredded Gruyère cheese
• •½ teaspoon salt
• •½ teaspoon freshly ground black pepper

For the Chicken:

• •1 chicken (about 4 pounds), cut into serving pieces
• •½ cup olive oil
• •16 sun-dried tomatoes, finely chopped
• •4 cloves garlic, crushed or minced
• •1½ cups chopped fresh parsley
• •2 teaspoons fresh thyme leaves
• •¼ cup dry bread crumbs
• •2 eggs, beaten
• •½ teaspoon salt
• •½ teaspoon freshly ground black pepper

Instructions

Gratin Dauphinois

1. 1

   Preheat oven to 350°F (175°C).

2. 2

   In a saucepan, combine half-and-half, milk, and garlic. Bring to a boil, then reduce heat and simmer gently for 10 minutes, stirring constantly.

3. 3

   Using a slotted spoon, remove the potatoes and layer them in a buttered shallow ovenproof dish.

4. 4

   Sprinkle with a third of the cheese and seasoning. Repeat layering twice more, ending with cheese and seasoning. Pour the cooking liquid over the top.

5. 5

   Bake for about 1 hour, or until the potatoes are tender and golden brown.

Crunchy Tomato-Coated Chicken

6. 6

   Place olive oil in a roasting pan and warm it in the oven.

7. 7

   In a bowl, mix sun-dried tomatoes, garlic, parsley, thyme, and bread crumbs.

8. 8

   Season chicken pieces with salt and pepper. Dip each piece into the beaten eggs, then coat evenly with the tomato-breadcrumb mixture.

9. 9

   Remove the hot pan from the oven, add the chicken pieces, and baste with the oil.

10. 10

    Bake for 40 minutes, turning once. Pour off excess oil and bake for an additional 5 minutes to crisp.

11. 11

    Serve hot with the gratin.