Baked Chicken and Creamy Potato Gratin
with Roasted Carrots, Broccoli and Red Wine Jus
- Milk
- Sulphites
- Celery
Originating from French cuisine, a gratin can be made of any ingredient that's baked in a creamy sauce until golden, however most of us know the potato version. Serve as a side to chicken breasts, roasted root veg and a rich red wine jus.
Ingredients
450 grams
Potatoes
1 unit(s)
Garlic Clove
2 unit(s)
Carrot
1 unit(s)
Broccoli
150 grams
Creme Fraiche
(Contains: Milk)
10 grams
Vegetable Stock Paste
2 unit(s)
British Chicken Breasts
15 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
Not included in your delivery
75 milliliter(s)
Water for the Sauce
200 milliliter(s)
Water for the Jus
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with ½ tsp salt to the boil.
Peel and slice the potatoes into 1cm thick rounds. Peel and grate the garlic (or use a garlic press).
Once boiling, add the potato slices to the water and simmer until you can easily slip a knife through, 8-12 mins.
While the potatoes cooks, trim the carrots (no need to peel). Cut into roughly 1cm wide, 5cm long batons. Halve any large broccoli florets.
Heat a drizzle of oil in a large saucepan on medium heat. Once hot, add the garlic and cook until fragrant, 30 secs.
Stir in the creme fraiche, vegetable stock paste and water for the sauce (see pantry for amount). Bring to the boil, then remove from the heat.
Taste and season with salt and pepper if needed. Set aside.
Pop the chicken onto one side of a baking tray and the carrots on the other side. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Drizzle the chicken and veg with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
Once the potatoes are cooked, carefully drain in a colander.
Place the cooked potato slices in layers in an ovenproof dish, then pour over the creamy sauce (keep the saucepan - you'll use it again).
Bake the chicken and veg on the top shelf of your oven until golden and cooked through and the gratin on the middle shelf until golden and bubbly, 25-30 mins. TIP: Put the gratin dish onto a baking tray to catch any drips.
Turn the carrots halfway through. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
When there are 15 mins roasting time remaining, pop the broccoli florets onto the baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Roast until the edges are crispy and slightly charred, 12-15 mins.
While everything's in the oven, clean out the saucepan and pop it back on medium heat.
Pour in the water for the jus (see pantry for amount) and bring to the boil on high heat.
Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins.
When everything's ready, serve the chicken, gratin and roasted carrots and broccoli with the red wine jus poured over for anyone that wants it.
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