Drunken French Country Chicken Au Gratin Recipes

JACKIE'S EASY AU GRATIN CHICKEN BAKE

Steps:

• Heat oven to 400.
• Spray 11x7" 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 a medium bowl.
• Stir in milk.
• Spread over broccoli.
• Place chicken breast halves on potato mixture.
• Bake uncovered for 30 minutes.
• Place cheese slices on chicken.
• Sprinkle with topping.
• Bake 3-5 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.

FRENCH COUNTRY CHICKEN

Steps:

• Preheat oven to 350.
• Rub each chicken breast with butter, then coat with breadcrumbs.
• Place in greased 8x8 baking dish.
• Cook for 15 minutes.
• Remove from oven, and top each breast with a slice of muenster.
• Pour wine evenly on top of the chicken.
• Return to oven and bake an additional 15 minutes.

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.

AU GRATIN CHICKEN AND POTATO BAKE

Steps:

• Preheat oven to 350ºF.
• In large skillet, sprayed with non-stick cooking spray, brown chicken on all sidesand drain on paper towels.
• Pour potatoes and sauce mix into large rectangular baking pan.
• Stir in water, milk and mustard.
• Mix in onion and vegetables.
• Top with chicken pieces.
• Roast, uncovered, 45 to 55 minutes.
• Sprinkle with breadcrumbs and cheese.
• Cook another 5 minutes, or until breadcrumbs brown and chicken juices run clear when stuck with a fork.

FRENCH COUNTRY CHICKEN STEW

Steps:

• Cook and stir bacon in large skillet over medium high heat until almost crisp.
• Add chicken, garlic, onion, and thyme. Cook and stir until onion and garlic are soft, about 5 minutes. Pour off drippings.
• Add the remaining ingredients; bring to a boil over high heat. Reduce heat to low and simmer uncovered 10 minutes.

RIGATONI MARTINO

Steps:

• Place tomato cream sauce, mushrooms and sun-dried tomatoes in a 10-inch skillet and heat over a medium flame.
• Heat rigatoni in clean, boiling salted water until hot (about 30 seconds).
• Drain pasta and add to skillet along with chicken and toss to coat pasta with sauce.
• Sprinkle romano cheese over pasta and toss again over a medium flame until sauce is a creamy consistency. Serve in a bowl.
• Top with Ricotta and green onions.
• Note: Tomato Cream Sauce - you can make your own spaghetti sauce or use jarred spaghetti sauce and add 1/2 cup heavy cream or half-and-half to the sauce. Heat through.

DRUNKEN FRENCH COUNTRY CHICKEN AU GRATIN

Steps:

• Roll each piece of chicken in the flour, that has been seasoned with salt and pepper.
• Sauté until golden in a large frying pan, over a high heat.
• Drain off any excess oil, then add the cognac and flambé - BE CAREFUL!
• Add the smoked paprika, white wine and sugar, then mix well and leave to reduce over a low heat for 5 -10 minutes.
• Add the crème fraîche and 100g of the grated cheese. Stir well, bring to the boil and leave to simmer for 12 - 15 minutes, stirring regularly. Season to tate with salt and pepper, remembering that the flour was seasoned!
• Arrange the fried chicken pieces in a gratin dish.
• Add the mustard to the sauce, whisk, then pour over the chicken.
• Mix the remaining 40g of grated cheese with the breadcrumbs.
• Sprinkle the breadcrumbs and cheese over the top of the chicken.
• Grill (broil) the chicken in the sauce for 5 - 10 minutes to brown cheese and give a crusty, golden topping.
• Serve with crisp fresh salad and pasta or, with rice and steamed seasonal vegetables. Recommended wine: Saumur Champigny.