Crispy Chicken and Potato Casserole in Air Fryer
A quick and tasty recipe for chicken and potatoes baked in the air fryer, perfect for a healthy dinner.
Steps
- 1
Preheat the air fryer to 180°C (350°F).
- 2
Cut potatoes into small cubes and chicken breast into bite-sized pieces. In a bowl, mix them with olive oil, salt, pepper, and Herbes de Provence if desired.
- 3
Place the mixture in the air fryer basket in a single even layer.
- 4
Cook for 15 minutes, then shake the basket for even browning.
- 5
Continue cooking for another 10 minutes, until chicken is fully cooked and potatoes are golden and crispy.
- 6
Let rest for 2 minutes before serving.
Shopping list
Potatoes, Chicken breasts, Olive oil, Salt, Pepper, Herbes de Provence
Recipe story
The chicken and potato casserole is a classic European dish, adapted for quick cooking in the air fryer. Its origins can be traced to rustic French cuisine, where the combination of meat and roasted vegetables was valued for its simplicity and flavor. In England, similar dishes were cooked in earthenware pots, while in Germany, potatoes and meat were staple ingredients in family meals. This modern recipe preserves the traditional essence, offering a crispy texture thanks to the rapid circulation of hot air.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
Potato
Although today it seems indispensable on the table, the potato was long viewed with suspicion in Europe. Arriving from the Andes in the 16th century, it was considered a diabolical plant, even poisonous, due to its toxic leaves and fruits. It wasn't until the 18th century, thanks to promoters like Antoine-Augustin Parmentier, that the potato became a staple food, saving Europe from famine.
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