Monday Night Dinners

This is the most delicious dairy free alternative to scalloped potatoes. Mayo has been an awesome way to explore new fats, it especially works with keeping chicken oh so very moist. ย In this case the mayo based sauce provides a scalloped potato effect in the potatoes while keeping the chicken nice and juicy.

Makes for great leftovers ๐Ÿ˜€

Preheat oven to 375 degrees.ย 

Casserole:

-3 chicken thighs

-2 russett potatoes, peeled and sliced (1/8th” thick)

-1/2 white onion, roughly chopped

-1 tsp kosher sea salt

-1 tsp crushed black pepper

-2 garlic cloves, crushed and peeled

-2 whole sprigs thyme

-1 TB olive oil

Sauce:

-3 TB Mayonaisse

-1 TB thyme

-2 TB Worcestershire

-1 tsp liquid aminos

-1 tsp kosher salt

-1 tsp crushed black pepper

-3 TB olive oil

1. Peel and slice potatoes to about 1/8th of an inch. Sprinkle all chicken thighs with kosher salt and set aside. Pour 1 TB of olive oil on bottom of 9×13 casserole pan and spread to cover entire bottom. Chop onion roughly and crush garlic clove.

2. Line potatoes on entire bottom of pan, try to cover entire bottom. Place onions and garlic evenly around on top of potatoes.

3. In medium sized bowl put mayonaise, thyme,ย Worcestershire, salt, pepper and amino. Mix thoroughly. Once all mixed together pour olive oil slowly into mixture, whisk continuously as you pour olive oil. You’re finished once you have a thick-liquid consistency.

4. Place chicken thighs evenly on potatoes and onions in casserole dish. Pour entire bowl of mayo mixture over chicken and attempt to spread as evenly as possible.

5. Put fresh herbs around the outside of the chicken, between the chicken and the dish.

6. Put into oven for 50 minutes or until juices run clear from chicken. Once cooked let sit for 10 minutes for the juices to set.

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