This chicken, chive and mustard gratin recipe is a really comforting winter dish with a flavoursome, creamy filling and a crunchy, oozy topping.
Serves 2
Takes 15 minutes to make, 20 minutes in the oven, plus defrosting
Per serving:
770kcals
31.1g fat (16.5g saturated)
71.1g protein
54.9g carbs
5.5g sugar
2g salt
1. Preheat the oven to 200°C/fan180°C/ gas 6. Bring a saucepan of water to the boil and cook the potatoes for 6-8 minutes, until nearly cooked through. Drain well.
delicious. tip: if you want to make this chicken gratin to serve four, double up on all the ingredients except the broth, butter and plain flour, which you use to make the broth sauce in step 2 of this recipe.
2. Make the sauce. Strain the broth from the chicken into a measuring jug. Set aside the chicken. Melt the butter in a saucepan, add the flour and cook for 2 minutes, until it forms a smooth paste. Add the broth, a little at a time, and simmer until you have a smooth, thickened sauce, stirring all the time.
3. Stir the crème fraîche and mustard into the sauce and heat for a few minutes. Add the chicken and chives and season to taste.
4. Spoon the mixture into a 1.5-litre gratin or ovenproof baking dish and arrange the potatoes on top. Sprinkle over the cheese and breadcrumbs and bake for 20 minutes, until the top is pale golden and the filling bubbling hot. Preheat the grill to high and grill the gratin for 5 minutes to crisp up the topping. Scatter with the extra chives to serve.
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