Title : Chicken, Leek and Cider Gratin
link : Chicken, Leek and Cider Gratin
Chicken, Leek and Cider Gratin
This is a very warming, and delicious, Rick Stein recipe, perfect for cooler days.
Ingredients
Serves Four
50g/1¾oz butter
500g/1lb 2oz boneless, skinless chicken thighs, cut in 4cm/1½in cubes
2 large leeks, trimmed and sliced
150ml/¼ pint cider
1 heaped tsp Dijon mustard
1 tsp soy sauce
¼ tsp smoked paprika, sweet or hot, plus a little extra for sprinkling
300ml/10fl oz double (heavy) cream
350g/12oz potatoes*, such as Maris Piper, scrubbed and very finely sliced
500g/1lb 2oz boneless, skinless chicken thighs, cut in 4cm/1½in cubes
2 large leeks, trimmed and sliced
150ml/¼ pint cider
1 heaped tsp Dijon mustard
1 tsp soy sauce
¼ tsp smoked paprika, sweet or hot, plus a little extra for sprinkling
300ml/10fl oz double (heavy) cream
350g/12oz potatoes*, such as Maris Piper, scrubbed and very finely sliced
50g/1¾oz cheddar cheese, grated
salt and freshly ground pepper
salt and freshly ground pepper
*For a lower carb alternative use celeriac or swede/rutabaga
1. Preheat the oven to 200C/180C Fan/Gas 6. In a large casserole dish on a medium heat, melt half the butter and fry the chicken until golden-brown. Remove from the pan and transfer to a plate.
2. Add the leeks and the remaining butter to the pan and cook over a low heat until softened without colouring. Then add the cider, mustard, soy sauce, smoked paprika, cream, ½ teaspoon salt and a grind of pepper. Bring to a boil for 2–3 minutes or until thickened and well combined.
3. Add the chicken back to the pan along with any juices and stir together to heat through. Transfer to an ovenproof dish (approximately 26x20cm/10½x8in, or a round 23cm/9in diameter dish). Arrange the potato slices (or alternative lower carb choice) over the filling and top with the cheddar cheese and a sprinkle of smoked paprika.
4. Bake for 30 minutes, or until bubbling and the potatoes/or alternative lower carb choice are tender when poked with a knife. Serve hot with green leafy vegetables alongside.
2. Add the leeks and the remaining butter to the pan and cook over a low heat until softened without colouring. Then add the cider, mustard, soy sauce, smoked paprika, cream, ½ teaspoon salt and a grind of pepper. Bring to a boil for 2–3 minutes or until thickened and well combined.
3. Add the chicken back to the pan along with any juices and stir together to heat through. Transfer to an ovenproof dish (approximately 26x20cm/10½x8in, or a round 23cm/9in diameter dish). Arrange the potato slices (or alternative lower carb choice) over the filling and top with the cheddar cheese and a sprinkle of smoked paprika.
4. Bake for 30 minutes, or until bubbling and the potatoes/or alternative lower carb choice are tender when poked with a knife. Serve hot with green leafy vegetables alongside.
5. Eat and enjoy ... Bon Appetit!
From original idea here
CHICKEN Dishes, Three Popular Low Carb and Keto Suggestions here
~ wishing you a happy day ~
You will find a variety of recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.
All the best Jan
~ wishing you a happy day ~
All the best Jan
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