John Myers
Ingredients for 4 servings:
- 5 m.-sized potatoes, waxy
- 1 onion(s)
- 2 boneless chicken legs
- 1 bay leaf
- 1 tbsp butter for the filling
- salt and pepper
- 1 jar of flour (250 ml)
- 100 ml buttermilk
- 100 g mayonnaise
- 2 eggs
- ½ tsp salt
- 1 tsp baking powder
- 2 tbsp breadcrumbs for the form
- 1 tbsp butter for the mold
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes
Peel and wash the potatoes, then cut into medium-thick slices, season with salt and pepper. Wash the chicken thighs, pat dry, and remove the meat from the bone with a sharp knife, or buy boneless chicken thighs. Cut the meat into small pieces and season as well. Dice 1-2 onions, depending on your taste. Grease a round springform pan with butter, sprinkle evenly with breadcrumbs, and top with potato slices. Arrange the meat and then the onions on top. Break the bay leaf into 4 small pieces and spread it over the pie filling along with 1 tablespoon of butter (divided into small pieces). For the batter, mix together the flour, buttermilk, mayonnaise, eggs, 1/2 teaspoon salt, and the baking powder. Pour the smooth batter over the filling. Bake in a preheated oven at 180°C (top/bottom heat) for about 45-50 minutes on the middle rack. Turn the pan out, pastry side down, onto a serving platter. But I usually leave the cake with the pastry lid facing up. It tastes just as good.
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