Chicken Gratin

Wednesday, 8 May 2013


A plate of left over chicken and wilted salad leaves is a sad thing. It looks just like its not quite sure what it's doing there - shouldn't it be part of a dish? Well, yes - I think it should. Whilst a whole chicken is a delicious and economical option for your shopping list, it can sometimes be a little daunting when you have half a birds worth of cold, leftover meat sitting in the fridge, just staring at you. Chicken salads are all fun and games as are endless roast chicken sandwiches, but this recipe is here for you when you need something more. When you need something comforting and filling and something that makes you feel like this:



This Chicken Gratin is the belly rub of all foods.
There are so many pros about this recipe, firstly (and obviously) it uses up the Roast Chicken leftovers that we made the other week in the most delicious way. Secondly, you can bulk this up with vegetables if you're feeding a table of hungry people - try adding cabbage, broccoli, asparagus or parsnips. And finally, the wonderful thing about this recipe is that you can use all the less fun bits of chicken. By less fun, I mean anything other than the breast - I'm a breast girl. I didn't mean that kind of breast, you scoundrel. The thigh meat of the chicken is brilliant in this as is the wing, so if you're not too keen on chowing on wings and thighs on their own, chuck them into a gratin - you won't notice the difference!

I adapted the following recipe from delicious. magazine, March 2013 issue, it's become a firm favourite.

For Chicken Gratin (serves 2-4):

500g potatoes
1 tbsp olive oil
1 leek
1 garlic clove
1 tbsp plain flour
Leftovers from roast chicken. 200g - 300g of meat
Handful of fresh parsley
100ml double cream
100ml chicken stock

Preheat your oven to 180c.
Begin by peeling and chopping your potatoes into chunks. Put them into a pan of salted water and bring to the boil. Simmer for about 1 minute and then drain and tumble into your gratin dish.


Now top and tail your leek and chop finely. Heat your olive oil in a pan and then fry for about 10 minutes on a low heat. 


 Finely chop your garlic and then add to the leeks for about 30 seconds. 


Tip the garlic and leeks into the gratin dish.


Shred your leftover chicken, chuck it in too. 


Finely chop your parsley and add that in.


Go on and put the flour in whilst you're at it and season to taste. 
Mix all the ingredients in the dish together.


Pour your double cream over the whole lot.


And do the same with your stock.


Whack into your preheated oven for 45 - 50 minutes.


Whip out when the top is crisp and golden and smelling ah-mazing.


If you're going to serve the gratin alone, this will feed two hungry people. Serve with a little veg and it can stretch to four. 
Personally, I don't like to share this one too much...

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