Saturday, August 16, 2008

Chicken gratin

This is a rather posh description of a dish using up leftovers. I apologise for the vagueness of the quantities, my only excuse being that it's in the spirit of an improvised recipe. For 4.

4 portions cold chicken
About 56g butter
I clove garlic, chopped
2tbsp flour
About 600ml chicken stock
2tbsp creme fraiche or double cream
1tsp Dijon mustard
Handful flat-leaf parsley, chopped
Salt and pepper

Arrange the chicken in a gratin dish.

Melt the butter over a gentle heat in a heavy-bottomed saucepan. Soften the garlic in it for a minute or so, and then stir in the flour, allowing it to cook for a minute. Add more butter if the roux seems thick: it should be the consistency of loose, wet sand. (My general rule in recipes involving a roux-based sauce is to allow as much as will be thickened by a dstsp of flour for each person.) It does not matter if this roux -- unlike the one for a bechamel -- takes on a little colour.

Turn up the heat and add the stock, portion by portion, incorporating each one until the lumps disappear before adding the next. Stop when you have a pourable, coating consistency, not too thick. Stir in the cream, mustard, and parsley; allow the sauce to bubble for a minute or so, stirring constantly. Add salt and pepper to taste.

Pour the sauce over the chicken. (You might like to cover everything with a layer of breadcrumbs, or Parmesan.) Bake in a gas mark 5/190C oven for about 15 minutes, or until bubbling and warmed through.

2 comments:

wakeman said...

Thank you for posting this one - it's so tasty and so quick. I used wholegrain mustard (it's all I had) and topped with parmesan as suggested. Absolutely lovely.

Rather than looking for ways to use leftover chicken, I'll be thinking about how I make sure I end up with some!

Nicholas Clee said...

And the thought of doing it with turkey makes the post-Christmas leftovers seem more appealing. Glad you like the recipe.