A comforting one-pot gratin that will bubble away in the oven while you get on with other things. The chicken skin becomes wonderfully crispy on top with juicy, tender meat beneath the creamy sauce. This recipe works well with swede, carrot, squash, celeriac or any other root veg you've got lying around.
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Here's how you do it
Preheat the oven to 180°c. Peel the potatoes and parsnips and pull the outer layers from the leeks. Using a mandolin or a really sharp knife, thinly slice all the vegetables and place in a mixing bowl.
Crush the garlic cloves and mix with 2 tbsp olive oil. Brush a baking dish with half the garlic oil then pour the rest over the sliced veg. Now add the thyme leaves, grated Parmesan, double cream and salt and pepper to the sliced veg and stir well to combine. Pour half of the root vegetable mixture into the baking dish.
Season the chicken thighs on both sides then pop in the baking dish skin side up on top of the sliced veg. Scatter over the remaining veg and pack snugly around the chicken thighs (see picture).
Bake for 45-60 minutes until the top is crisp and golden and the veg is soft. Leave to stand for 10 minutes before tucking in.