Creamy Poached Chicken With Asparagus Tips And Crispy Potatoes Au Gratin Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CREAMY AND CRISPY SCALLOPED POTATOES



Creamy and Crispy Scalloped Potatoes image

Creamy and crispy without a ton of butter!

Provided by mkbeatles

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h15m

Yield 6

Number Of Ingredients 7

6 potatoes, sliced
3 tablespoons all-purpose flour
¼ teaspoon salt
3 tablespoons butter, cut into small pieces
½ cup onion, chopped
1 ½ cups milk
1 pinch paprika, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 1-quart casserole dish.
  • Spread about 1/3 of the potatoes into the bottom of the prepared dish. Mix flour and salt together in a bowl; sprinkle about 1/3 of the mixture over the potatoes. Dot potato layer with about 1/3 of the butter. Sprinkle about 1/3 of the onion over the potatoes. Repeat layering twice more.
  • Stream milk over the potato mixture in the casserole. Sprinkle paprika over everything.
  • Bake in preheated oven until the top is nicely browned, about 1 hour.

Nutrition Facts : Calories 265.7 calories, Carbohydrate 44.4 g, Cholesterol 20.1 mg, Fat 7.2 g, Fiber 5.1 g, Protein 7 g, SaturatedFat 4.5 g, Sodium 176.3 mg, Sugar 5.1 g

CREAMY AU GRATIN POTATOES



Creamy Au Gratin Potatoes image

This is my husband's favorite dish, and he considers it a special occasion every time I make it. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man's heart. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety.

Provided by CathyM

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 2h

Yield 4

Number Of Ingredients 8

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
½ teaspoon salt
2 cups milk
1 ½ cups shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
  • Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
  • In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
  • Bake 1 1/2 hours in the preheated oven.

Nutrition Facts : Calories 498.8 calories, Carbohydrate 49.3 g, Cholesterol 77.2 mg, Fat 25.4 g, Fiber 4.4 g, Protein 19.8 g, SaturatedFat 16 g, Sodium 683.4 mg, Sugar 9.1 g

MASHED POTATOES AU GRATIN



Mashed Potatoes au Gratin image

Provided by Katie Lee Biegel

Categories     side-dish

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 10

5 to 6 medium russet potatoes, peeled and cut into 1 1/2-inch chunks
3 cups chicken broth
Nonstick cooking spray, for the baking dish
4 tablespoons unsalted butter
2 shallots, minced
1 clove garlic, minced
1 cup half-and-half
1 teaspoon kosher salt
2 cups grated Gruyere
1 cup grated Parmesan

Steps:

  • Put the potatoes in a pot and cover with the chicken broth. Bring to a low boil over medium-high heat. Reduce the heat to low, partially cover and simmer until the potatoes are fork-tender, 15 to 20 minutes.
  • Preheat the oven to 375 degrees F. Coat a baking dish with nonstick cooking spray.
  • While the potatoes are cooking, heat the butter in a skillet over medium heat. Add the shallots and cook until translucent and tender, 7 to 8 minutes. Stir in the garlic and cook an additional minute.
  • Transfer the potatoes and chicken broth to a large mixing bowl. Add the butter mixture and half-and-half. Use a handheld electric mixer or a potato masher to mash the potatoes until smooth and creamy. Stir in the salt, 1 cup of the Gruyere and 1/2 cup Parmesan.
  • Transfer the mixture to the prepared baking dish and top with the remaining 1 cup Gruyere and 1/2 cup Parmesan. (The dish can be prepared to this point, covered and refrigerated until ready to bake.)
  • Bake until the cheese is golden and bubbly, about 30 minutes.

AU GRATIN CHICKEN BAKE



Au Gratin Chicken Bake image

Cheddar just makes dinner better. This convenient ingredient combo can be on the table in less than an hour for family or friends!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 7

1 bag (14 oz) frozen broccoli florets, thawed and drained
1 box (7.8 oz) Betty Crocker™ Deluxe creamy Cheddar au gratin potatoes
2 cups boiling water
2 tablespoons margarine or butter
1/2 cup milk
4 boneless skinless chicken breast halves (1 1/4 lb)
2 slices (1 oz each) Cheddar cheese, cut diagonally in half

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.

Nutrition Facts : Calories 500, Carbohydrate 37 g, Cholesterol 105 mg, Fat 3, Fiber 4 g, Protein 43 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 6 g, TransFat 3 g

CHICKEN AND POTATO GRATIN WITH BROWN BUTTER CREAM



Chicken and Potato Gratin With Brown Butter Cream image

This gratin is decidedly autumnal, inspired by a recipe from one of my favorite food writers, Richard Olney. Olney's chicken gratin calls for making a savory custard, but here you'll combine brown butter and heavy cream with aromatics for a flavorful and easy sauce instead. It's still a luxurious dish. The breadcrumbs for the topping get toasted separately, so they stay crisp and the chicken (ideally seasoned a day in advance so the salt has time to work its way into the meat) and vegetables can get nicely browned and crisp too. I love that this gratin can reinvent itself based on what's available at the market (or in my fridge). In the spring, you might make it with asparagus and young onions; in summer, with tomato wedges, swapping in olive oil for the cream. I recommend serving this fall version with lemon wedges for squeezing over to cut the richness of the dish. A brightly dressed arugula salad would also do the trick.

Provided by Christian Reynoso

Categories     Dinner     Casserole/Gratin     Chicken     Potato     Shallot     Butter     Milk/Cream     Garlic     Pepper     Nutmeg     Thyme     Sage     Lemon

Yield 4 Servings

Number Of Ingredients 13

3 lb. skin-on, bone-in chicken thighs and drumsticks
7½ tsp. kosher salt, divided
1 lb. small potatoes (such as fingerling or baby Yukon Gold), halved lengthwise
8 oz. small or medium shallots, halved through root ends
5 Tbsp. unsalted butter, divided
¾ cup heavy cream
2 garlic cloves, finely grated
½ tsp. freshly ground black pepper
¼ tsp. freshly grated or ground nutmeg
8 sprigs thyme
8 sage leaves
3½ oz. country-style bread, preferably day-old, torn into large pieces
1 lemon, cut into wedges (optional)

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.

MASHED POTATOES AU GRATIN



Mashed Potatoes Au Gratin image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 4

4 cups leftover mashed potatoes
Kosher salt and freshly ground black pepper
1 cup grated Parmesan
Leftover gravy

Steps:

  • Preheat oven to 375 degrees F.
  • Spread the mashed potatoes into a buttered 1 quart gratin dish. If a flat effect is desired, cover the potatoes with plastic wrap and press evenly flat with your hands. Then remove plastic wrap, season with salt and pepper, to taste, and sprinkle with Parmesan.
  • Bake until top is golden and crispy, about 20 to 30 minutes. Serve with reheated leftover gravy

CREAMY POACHED CHICKEN WITH ASPARAGUS TIPS AND CRISPY POTATOES AU GRATIN



Creamy Poached Chicken with Asparagus Tips and Crispy Potatoes au Gratin image

Provided by Sandra Lee

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 21

1 chicken, cut into quarters
1 bottle white wine
4 cups chicken stock
2 carrots, chopped
2 celery stalks, chopped
2 onions, chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup heavy cream
2 bunches asparagus, tips only
4 slices sourdough bread
4 tablespoons unsalted butter
Chopped fresh chives, for garnish
Crispy Potatoes au Gratin, for serving, recipe follows
2 tablespoons unsalted butter, softened, for greasing
2 small russet potatoes, peeled
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
16 tablespoons grated gruyere cheese
1/2 cup heavy cream
4 teaspoons unsalted butter, cold, cut into small cubes

Steps:

  • Put the chicken into a large pot. Pour over the wine and chicken stock. Add water if necessary so the chicken is covered. Add the carrots, celery and onions and season with salt and pepper. Put over medium-high heat and bring it to a boil. Turn off the heat and cover the pan. Let is sit for 30 minutes so the chicken finishes cooking. Remove the chicken from the pot and keep warm, reserving the poaching liquid.
  • Strain 2 cups of the poaching liquid into a medium pot over high heat. Bring to a boil and reduce the liquid by half. Whisk in the cream and reduce by half again. Cover and keep warm.
  • Strain 1 cup of the poaching liquid into another medium pot over high heat. Bring to a boil. Reduce the heat to a simmer and add the asparagus tips. Cook until they are just tender and bright green, about 1 minute. Drain and keep warm.
  • When ready to serve, toast the bread and spread it with 2 of the tablespoons butter. Whisk the remaining 2 tablespoons butter into the cream sauce. Place the toast onto a plate, top with a chicken quarter and ladle some cream sauce over it. Garnish with chives. Serve with asparagus tips and Crispy Potatoes au Gratin.
  • Preheat the oven to 350 degrees F. Grease 4 shallow ovenproof ramekins with the softened butter.
  • Slice the potatoes as thinly as possible. Fan a layer of potatoes into the ramekins. Season with salt and pepper and sprinkle over 2 tablespoons cheese. Add another layer of potato and season with salt and pepper and sprinkle over 2 more tablespoons cheese. Put the ramekins onto a baking sheet and pour the cream over the potatoes in each dish. Dot with the cold butter. Bake until brown and crispy, 20 to 25 minutes.

More about "creamy poached chicken with asparagus tips and crispy potatoes au gratin recipes"

PERFECTLY COOKED CHICKEN BREAST | JAMIE OLIVER RECIPES
perfectly-cooked-chicken-breast-jamie-oliver image
2015-09-16  · Put into the frying pan with 1 tablespoon of oil, turning after 3 or 4 minutes, until golden and cooked through. Drain the potatoes well in a colander, then tip into the onion pan, stir together and arrange in a flat layer. Pour over the cream…
From jamieoliver.com
Servings 4
Total Time 15 mins
Category Mains
Calories 666 per serving
  • Ingredients out • Kettle boiled • Oven grill on high • Food processor (fine slicer) • Medium lidded pan, high heat • Large high-sided roasting tray, high heat • Large frying pan, medium-high heat
  • START COOKING Scrub the potatoes clean, finely slice in the processor, then tip into the medium pan and cover with boiling water and the lid.
  • Peel the onions, finely slice in the processor, then tip into the roasting tray with 2 tablespoons of oil, crumble in the stock cube and season with sea salt and black pepper.
See details


POTATO RECIPES - GREAT BRITISH CHEFS
potato-recipes-great-british-chefs image
Potato recipes. Browse our amazing collection of potato recipes, including Andrew MacKenzie's potato soup, roast potato recipes from the likes of Josh Eggleton, and Shaun Rankin's roast Jersey Royals with glazed pear and Roquefort. Grilled, mashed, boiled or roasted...there are many ways in which potatoes …
From greatbritishchefs.com
Estimated Reading Time 40 secs
See details


CREAMY CHICKEN AND POTATO BAKE - NICKY'S KITCHEN …
creamy-chicken-and-potato-bake-nickys-kitchen image
2019-10-12  · Preheat the oven to 200C/400F. Heat the oil in a large frying pan. Add the onion, garlic and carrots and cook on medium heat, stirring regularly until the onion softens. Add the wine, bring to the boil, then simmer for 2-3 minutes. Add the cream …
From kitchensanctuary.com
4.8/5 (15)
Total Time 1 hr
Category Dinner
Calories 717 per serving
See details


ASPARAGUS-POTATO CHOWDER | KAREN'S KITCHEN STORIES
asparagus-potato-chowder-karens-kitchen-stories image
2018-09-14  · Strain the broth from the saucepan into a bowl and discard the asparagus ends and simmered onion. In the same saucepan, melt the butter over medium heat …
From karenskitchenstories.com
Cuisine American
Category Soup
Servings 6-8
Estimated Reading Time 4 mins
See details


GRATIN RECIPES - GREAT BRITISH CHEFS
gratin-recipes-great-british-chefs image
Gratin info. Fill a shallow baking dish with vegetables, pour in a creamy sauce loaded with cheese, bake until bubbling and crispy on top and voila – you have a gratin. This classic French technique produces some of the most delicious sides and accompaniments you can get, and a good gratin …
From greatbritishchefs.com
Estimated Reading Time 1 min
See details


CREAMY POACHED CHICKEN WITH ASPARAGUS TIPS AND CRISPY ...
Crecipe.com deliver fine selection of quality Creamy poached chicken with asparagus tips and crispy potatoes ... recipes equipped with ratings, reviews and mixing tips. Get one of our Creamy poached chicken with asparagus tips and crispy potatoes ... recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com
See details


CREAMY POACHED CHICKEN WITH ASPARAGUS TIPS AND CRISPY ...
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com
See details


HOMEMADE ITALIAN BREAD RECIPE - FOOD.COM | RECIPE ...
Feb 28, 2018 - This is my favorite Italian bread recipe. It tastes so good and smells wonderful. **NOTE Prep time has been recalculated due to the first two reviews.
From in.pinterest.com
See details


CREAMY POACHED CHICKEN WITH ASPARAGUS TIPS AND CRISPY ...
2015-01-07  · Creamy Poached Chicken with Asparagus Tips and Crispy Potatoes au Gratin. 2015-01-07. Course: Main Dish; Add to favorites; Yield : 4 servings; Prep Time : 25m; Cook Time : 30m; Ready In : 55m; admin. More From This Chef » Average Member Rating (0 / 5) 0 5 0. Rate this recipe. 0 People rated this recipe. Post Views: 0. Ingredients. 1 chicken, cut into quarters; 1 bottle white wine; 4 cups ...
From recipenet.org
See details


YELLOW POTATO RECIPES | LEARN HOW TO COOK YELLOW POTATOES
Garlicky Potatoes and Green Beans with Lemon-Tarragon Roasted Chicken. Crispy potatoes cooked in rendered chicken fat along with tender green beans, garlic and shallots, served alongside a juicy roast chicken with lemon and tarragon. Ready Time: 65min
From potatogoodness.com
See details


CANADIAN LIVING’S BEST RECIPES, TESTED TILL PERFECT ...
Canadian Living’s best recipes, tested till perfect. Discover Quick and Easy recipes, cooking tips and inspiration for breakfast, lunch, dinner, dessert and everything in between.
From canadianliving.com
See details


CREAMY POACHED CHICKEN WITH ASPARAGUS TIPS AND CRISPY ...
Feb 13, 2018 - Get Creamy Poached Chicken with Asparagus Tips and Crispy Potatoes au Gratin Recipe from Food Network
From pinterest.ca
See details


CREAMY POACHED CHICKEN WITH ASPARAGUS TIPS AND CRISPY ...
Get Sandra Lee's Creamy Poached Chicken with Asparagus Tips and Crispy Potatoes au Gratin Recipe from Food Network Visit original page with recipe Bookmark this recipe to cookbook online
From crecipe.com
See details


INDIAN CHICKEN CURRY - INSTANT POT RECIPES
Add cubed potatoes and garam masala to chicken and stir gently. Cook in 'Manual' mode for 6 minutes. (Make sure steam release handle is in Sealing position). When time is up, do a Quick Release. To make cashew paste, blend 1/4 cup to 1/3 cup cashews with water to make a thick (like peanut butter) paste. - Substitute cashew paste with cashew butter or heavy cream or coconut cream. You can also ...
From dev-recipes.instantpot.com
See details


CREAMY POACHED CHICKEN WITH ASPARAGUS TIPS AND CRISPY ...
Creamy Poached Chicken with Asparagus Tips and Crispy Potatoes au Gratin chicken, potatoes, cream, onions, carrots, bread, gruyere cheese, celery, butter, asparagus, wine Ingredients 1 chicken, cut into quarters 1 bottle white wine 4 cups chicken stock 2 carrots, chopped 2 celery stalks, chopped 2 onions, chopped Kosher salt and freshly ground black pepper 1 cup heavy cream 2 bunches asparagus ...
From recipenode.com
See details


RECIPES BY INGREDIENT - SERIOUS EATS
Sweet Potato and Mushroom Cannelloni with Braised Escarole and Butter Beans (Vegan) Recipe Cheese and Bean Pupusas (Salvadoran Stuffed, Griddled Tortillas) with Cabbage Slaw Recipe Toast With Refried Beans and Avocado Recipe
From seriouseats.com
See details


SEARCH - GREAT BRITISH CHEFS: RECIPES FROM THE UK'S BEST CHEFS
After something else? Take a look at what's new and get inspired.
From greatbritishchefs.com
See details


SANDRA'S RESTAURANT REMAKES | FOOD NETWORK
Easy recipes and quick tips for gourmet meals, every day. Watch Sandra Cook. Cooking on a Budget 25 Photos. Wallet-friendly meals to eat well without breaking the bank. 9 Money-Saving Dishes ...
From foodnetwork.com
See details


MACARONI AND CHEESE - INSTANT POT RECIPES
Open the pot and stir in the cheeses, sour cream, mustard, and cayenne pepper. Let sit for 5 minutes to thicken, then stir again and serve. If you like, finish the macaroni and cheese under the broiler for a crispy topping. Transfer to a 3-quart flameproof baking dish, sprinkle evenly with 1 cup panko bread crumbs, and then broil for just a few ...
From dev-recipes.instantpot.com
See details


NEW YORK CITY KNISH RECIPE - FOOD.COM | RECIPE | KNISH ...
When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures.
From in.pinterest.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How do you make au gratin chicken breast?
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.
How to make au gratin mashed potatoes with gruyere?
Stir in the salt, 1 cup of the Gruyere and 1/2 cup Parmesan. Transfer the mixture to the prepared baking dish and top with the remaining 1 cup Gruyere and 1/2 cup Parmesan.
How to make chicken gratin with brown butter cream?
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.
How do you make chicken and potato bake?
Add the cooked chicken and spinach and heat through until the spinach wilts. Spoon the chicken mixture into a large baking dish, then layer the potatoes on top, starting from the outside and working inwards. Once covered in the potato slices, brush with the melted butter and sprinkle on a pinch of salt and pepper.

Related Search