Summary

Ingredients

• 800 g potato (s)
• 500 ml poultry stock
• 300 g chicken breast
• 250 g tomato (s)
• 50 g olives, core black
• 2 cloves garlic, (finely chop)
• 3 sprigs thyme
• 1 tablespoon lemon juice
• 100 ml cream
• 200 g Goronzola
• some sea salt
• some pepper, freshly ground (black)
• 3 tablespoon olive oil
• 1 teaspoon butter

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Instructions

1. Peel the potatoes, cut into thin slices and cook in the chicken stock for about 8 minutes.
2. Fry the chicken breasts in the olive oil in a hot pan, season with salt and pepper. When these have cooled down, cut into thin strips.
3. Pre heat the oven to 180 degrees celcius.
4. Wash the tomatoes, cut out the stalk and cut the tomatoes into thin slices, also cut the olives into slices. Finely chop the garlic, pluck the thyme leaves from the branches. Mix the tomatoes, olives, garlic and thyme with the lemon juice, season with salt and pepper.
5. Grease an ovenproof dish with the butter, place the potato slices in it, place the chicken strips on top and spread the tomato-olive mix on top.
6. Mash the gorgonzola and mix with the cream. Spread the cheese mixture over the other ingredients. Put the casserole in the oven for about 20 minutes.