Potato Gratin with Chicken
(0 votes)
(0 votes)
Health Score:
66 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
4
- For the chicken
- 1 chicken approx. 1.4 kg (3 lb)
- 2 Tbsps flour
- 5 ozs shallots
- 1 ½ ozs fatty Bacon (streaky, American)
- 4 Tbsps butter
- 1 cup Red wine
- 2 Tbsps Cognac
- 2 cloves garlic cloves
- 1 Bouquet garni
- freshly grated Nutmeg
- 1 generous pinch cayenne pepper
- 5 ozs small button Mushroom
- salt
- freshly ground Black pepper
- For the gratin
- 28 ozs waxy potatoes
- 1 ½ cups cream
- 1 clove garlic cloves
- 2 Tbsps Crème fraiche
- salt
- freshly grated Nutmeg
- ¾ cup grated Gruyere
Preparation
Kitchen utensils
1 Baking sheet, 2 Bowls, 1 Measuring cups, 1 Teaspoon, 1 Hand mixer, 1 Parchment paper, 1 Kitchen towel, 1 Oven rack, 1 Plastic wrap, 1 Large knife, 1 Brush
Preparation steps
1.
Wash the chicken, pat dry and joint into 8 pieces. Season with salt and pepper and dust with flour. Peel and halve the shallots. Dice the bacon. Heat 2 tbsp butter in a stew pot and lightly fry the shallots and bacon. Take out and set aside. Put the chicken pieces into the pot and brown on all sides. Return the bacon and shallots to the pot and stir in the wine and cognac. Peel and halve the garlic. Add the garlic, bouquet garni, nutmeg and cayenne pepper to the chicken, cover and cook over a low heat for about 45 minutes.
2.
Preheat the oven to 180°C.
3.
For the gratin, peel the garlic and rub the gratin dish with the peeled clove of garlic. Wash, peel and thinly slice the potatoes, using a mandolin vegetable slicer if available. Then arrange evenly in overlapping layers in the gratin dish. Mix the cream with half of the cheese and the creme fraiche, season with salt and nutmeg and pour over the potatoes. The potatoes should be just covered, use more or less cream as necessary. Sprinkle with the rest of the cheese.
4.
Bake in the preheated oven for 35-40 minutes, until golden brown. Test to see if it is done by inserting a fork: it will go in and come out easily if the potatoes are cooked.
5.
Meanwhile clean the mushrooms. Put the rest of the butter into a hot frying pan and fry the mushrooms until golden brown. Then add the mushrooms to the chicken, remove the bouquet garni and season the sauce to taste with salt and pepper. Serve the chicken on plates with the potato gratin.
