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Chicken Gedampte II (M, KLP, TNT)
Source: Unknown
Serves: 4 to 5

6 chicken joints, skinned
4 tbsp. oil
1 tsp. salt
20 grinds black pepper
1kg potatoes, Desiree, Maris Piper, or Cara (2 pounds)
2 tsp. salt
2 medium onions, finely chopped
2 bay leaves
Several sprigs of parsley

Preheat oven to 200°C.

Dry the joints thoroughly, then sauté in the oil until golden brown.

Remove from the pan, drain on paper towels, then sprinkle with the salt and pepper.

Peel the potatoes and cut them into 1-1/2" chunks, then cover with cold water, add the 2 tsp. salt, bring slowly to the boil, and simmer for 2 minutes.

Drain and leave covered with a tea towel to absorb any moisture or drain them and then put them back into the pot with a low heat, shaking it until they seem dry.

To the remaining oil, sauté the finely chopped onions and the par-cooked potatoes until golden, keeping them moving in the pan so that they brown evenly. You may need to do this in 2 batches.

Arrange them in a large casserole or roasting tin and sprinkle very lightly with salt.

Lay the chicken joints on top, tuck in the bay leaves and parsley, cover and transfer to the oven.

Cook covered for 15 minutes then turn down to 160°C for a further 25 minutes or until a leg feels tender when pierced with a knife (breast will only take 20 minutes) and the juices run clear when a joint is pierced.

Remove the bay leaves and parsley and serve from the dish.

Poster's Notes:
Keeps 2 days in the fridge. Leftovers can be frozen for up to 3 months.

You can use legs or breasts. My son loves this.

Posted by Carol Fox

Nutritional Info Per Serving: N/A