Creamy Chicken No-bake Gratin
Over a year ago
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Ingredients
- 1tbsp olive oil
- 500g new potatoes. very thinley sliced
- 1 onion. very finely sliced
- 3 cloves of garlic. finely chopped
- 300ml white wine
- 200ml chicken stock
- 1tbsp dijon mustard
- 1 bay leaf
- 400g leftover cookes/roast chicken
- 250ml Creme Fraiche
- 250g spinach. wilted. squeezed and chopped
- 25g breadcrumbs
- 25g parmesan. grated
Accompaniment
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Method
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1
Heat the olive oil in a large, oven proof frying pan. Add the potatoes, onion and garlic, and cook gently for 12-15 minutes, loosely covered, until softened and pale and golden. Increase the heat and pour in the white wine and stock, bring to the boil, then add the mustard and bay leaf. Reduced heat and simmer for 10 minutes until reduced by two thirds.
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2
Heat the grill to medium. Add the cooked chicken to the pan and simmer for a further 10 minutes until piping hot. Stir in the creme fraiche and spinach, and return to the boil. Season to taste.
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3
Mix together breadcrumbs and parmesan. Sprinkle over the chicken and put under the grill until bubbling and golden.
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