Chicken Gratin Recipes

CHICKEN GRATIN

Steps:

• Preheat oven to 180°C (160°C fan) mark 4. Melt 25g (1oz) of the butter in a large pan and gently fry the onion and chicken for 10min until onion is softened. Stir in the peas, and then empty mixture into a sieve set over a bowl to drain excess moisture.
• Set aside 1tsp of the remaining butter, and then add the rest to the empty pan and melt over medium heat. Add the flour and cook, stirring, for 30sec. Take pan off heat and gradually mix in the milk until smooth. Return pan to heat and cook, stirring constantly, until sauce is thickened and smooth - about 5min.
• Add the thyme leaves, mustard and plenty of seasoning. Pour into a large ovenproof serving dish and stir in the drained chicken mixture.
• Cut the potatoes (unpeeled) into 5mm (1/4in) rounds. Arrange slices over the chicken mixture in a single layer, overlapping slightly. Melt the remaining teaspoon of butter, then brush lightly over the potatoes. Season with freshly ground black pepper. Cook in the oven for 45-50min or until the potatoes are lightly golden and tender. Serve with steamed greens, if you like. Like this? You'll love... Easy student recipes Best chicken recipes The best chicken casserole recipes How to joint a chicken Chicken katsu curry Slow cooker chicken casserole

CHICKEN AU GRATIN

Steps:

• Set oven to 450 degrees.
• Set oven rack to center position.
• Butter a baking dish (large enough to hold casserole).
• For the cheese sauce, melt butter over low heat in a heavy-bottomed saucepan.
• Gently cook shallots and garlic for a few minutes, or less, be careful not to brown.
• Gradually whisk in cream, and then the chicken broth, whisk and cook until smooth (about 5 minutes).
• Blend in grated cheese and green onions, stir until blended.
• Set sauce aside.
• In a baking dish, place the diced chicken, and cover with about 1 cup cheese sauce.
• Top with carrots and green beans.
• Cover with half of potato slices.
• Then pour half of the remaining cheese sauce over the carrots and beans.
• Cover with remainig potato slices, then finish with the remainder of sauce on top of potatoes.
• Sprinkle top with grated cheddar cheese.
• Bake in the center of oven for 40-45 mins.

CHICKEN AND PEAS AU GRATIN CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Heat the olive oil in a skillet over medium heat. Cook the chicken until no longer pink in the center and the juices run clear, 5 to 7 minutes; drain and set aside.
• Toss the bread pieces, Cheddar cheese, and 1/4 cup melted butter together in a bowl; spread about half of the mixture into the bottom of a 9x13-inch baking dish. Layer the peas and chicken atop the bread layer.
• Melt 1/4 cup butter in a saucepan over medium heat; stir the flour, milk, salt, and pepper into the melted butter. Cook and stir the sauce until smooth and thick, 5 to 7 minutes. Pour over the casserole. Top with the remaining bread mixture.
• Bake in the preheated oven until the top begins to brown, 30 to 40 minutes.

AU GRATIN CHICKEN BAKE

Steps:

• Heat oven to 400°F. Spray 11x7-inch baking dish or 2-quart casserole with cooking spray.
• Spread broccoli in baking dish. Stir Potatoes, Sauce Mix, Cheese Sauce, boiling water and margarine in medium bowl. Stir in milk. Spread over broccoli. Place chicken breast halves on potato mixture.
• Bake uncovered 30 minutes. Place cheese slices on chicken. Sprinkle with Topping. Bake 3 to 5 minutes longer or until cheese is melted and juice of chicken is no longer pink when centers of thickest pieces are cut. Let stand 5 minutes or until sauce is as thick as desired.

CREAMY CHICKEN GRATIN (LEFTOVER CHICKEN)

Steps:

• Heat the oil in a large ovenproof frying pan. Add the potatoes, onions and garlic and cook gently for 12-15 mins loosely covered until softened and pale golden.
• Increase the heat and pour in the wine and broth, bring to the boil then add the mustard. Lower the heat and simmer for 10 mins until reduced by two thirds.
• Heat the broiler to medium. Add the cooked chicken to the pan and simmer for a further 10 minutes until piping hot. Stir in the cream and spinach and return to the boil. Season to taste.
• Mix together the breadcrumbs and parmesan. Sprinkle over the chicken and put under the broiler until golden.

POTATO GRATIN WITH CHICKEN BROTH, GARLIC AND THYME

Steps:

• Adjust oven rack to lowest position. Heat oven to 350 degrees.
• With motor running, drop garlic through the feeder tube of a food processor to mince. Scrape down sides of bowl. With motor running, add oil through feeder tube; continue to process. Transfer to a small bowl, stir in thyme and set aside. Switch to the slicing blade and slice the potatoes (or thinly slice them with a knife).
• Brush a little of the garlic oil over the bottom of a 9-by-13-inch (or similar size) baking dish. Make 4 layers in this order: potatoes, a generous brushing of the oil, a sprinkling of salt and pepper. Slowly add broth at one corner to avoid washing off garlic and herbs.
• Bake until most of the broth has been absorbed, about 45 minutes. To brown, move pan to middle rack and broil until spotty brown, about 5 minutes.
• Let rest so potatoes continue to absorb liquid, about 10 minutes. May be made ahead, held at room temperature while roast cooks, then reheated.

WARM CHICKEN TORTELLINI AU GRATIN

Steps:

• Preheat oven to 350°. Drain artichoke hearts, reserving 1/4 cup of juices. Coarsely chop; combine with chicken, tortellini, mayonnaise, 1 cup cheese and reserved artichoke liquid. Place artichoke mixture in a greased 13x9-in. baking dish; sprinkle with remaining cheese. Bake until bubbly and starting to brown, about 30 minutes. If desired, garnish with basil.

CHICKEN AND POTATO GRATIN WITH BROWN BUTTER CREAM

Steps:

• Season chicken all over with 4 tsp. salt. Place in an airtight container and cover. Chill at least 1 hour and up to 1 day.
• Place a rack in middle of oven; preheat to 425°F. Toss potatoes, shallots, and 2 tsp. salt in a large bowl.
• Melt 4 Tbsp. butter in a small saucepan over medium heat and cook, stirring often, until butter foams, then browns, 5-8 minutes. Immediately remove from heat (it will continue to darken) and stir in cream, garlic, pepper, nutmeg, and remaining 1½ tsp. salt. Set saucepan over medium-low heat and cook, stirring, until salt is dissolved and mixture is warm to the touch. Stir in thyme and sage; remove from heat.
• Heat remaining 1 Tbsp. butter in a large stainless-steel skillet over medium-high until melted and bubbling. Working in 2 batches, cook chicken, skin side down, until golden underneath, about 5 minutes. Transfer chicken to a 13x9" or 3-qt. baking dish and arrange skin side up. Set skillet with pan drippings aside. Nestle potatoes and shallots around chicken (don't place on top). Pour brown butter cream over chicken and vegetables, making sure herbs and spices are evenly dispersed and tucking herbs into vegetables so they don't get too crispy when they bake.
• Bake gratin until cream is mostly reduced and chicken and vegetables are dark golden brown, about 40 minutes. Let gratin cool 5-10 minutes.
• Meanwhile, pulse bread in a food processor until pieces are about oat-size (you should have about 1¼ cups). Toss breadcrumbs in pan drippings in reserved skillet to coat. Cook over medium heat, scraping up browned bits with a spatula, until deep golden brown, 5-7 minutes. Let cool.
• To serve, top gratin with breadcrumbs. Serve lemon wedges alongside for squeezing over if desired.