Claire Thomson combines baked chicken and creamy dauphinoise potatoes to create the ultimate comforting one-pot chicken recipe. Claire says: “It looks fancy, this dauphinoise, but it’s easy. Ideally, use a mandoline to slice the potatoes – it’s inexpensive and helps ingredients cook in unison. The potatoes are partially submerged in a dijon mustard-laced cream, with the edges protruding to fan and blister in the heat of the oven, the chicken pieces snug, nestled in the cream and potatoes to cook at the same time.” Recipe taken from One Pan Chicken by Claire Thomson (Quadrille £20) and tested by delicious.