For tonight’s recipe, we’ve given the classic Gratin Dauphinois (a dish typically made with thinly sliced layers of potatoes and cream) a fresh twist by including Jerusalem artichokes. Topped with a golden panko breadcrumb crust, this deliciously creamy side works perfectly with the crispy-skinned roast chicken and pancetta tenderstem broccoli. For a quick fix dish that wows without tying you to the kitchen, this is the one!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Chicken Stock Pot
Tenderstem Broccoli ®
Flat Leaf Parsley
Chicken Breast (skin-on)
Panko Breadcrumbs(ContainsCereals containing Gluten)
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
Water for the Sauce
Preheat your oven to 200°C. Wash the artichokes (no need to peel!) and chop them into 1cm chunks. Peel and chop the potato into 2cm chunks. Pour the water (see ingredients for amount) into a large saucepan. Stir in half the stock pot, double cream, artichokes and potato. Bring to the boil on medium heat, then reduce the heat to low, partially cover with a lid and simmer until cooked, 15-20 mins. Stir every few minutes.
Lay the tenderstem® broccoli on a baking tray, drizzle with oil and a pinch of salt and pepper. Sprinkle the pancetta over the broccoli. Set the tray aside. Halve, peel and thinly slice the red onion into half moons. Finely chop the parsley (stalks and all).
Heat a splash of oil in a frying pan on medium-high heat. Season the chicken with a pinch of salt and pepper. Once hot, lay in the pan skin-side down and fry until golden, 5 mins. Turn over and cook for 1 minute more, then place alongside the broccoli on the baking tray (skin-side up). Roast on the top shelf of your oven for 15-20 mins. TIP: The chicken is cooked when it is no longer pink in the middle. Keep the pan.
When the artichokes and potato are ready (they are cooked when you can easily slip a knife through), remove from the heat and stir in half the parsley. Season to taste with salt and pepper. Transfer to an ovenproof dish. Mix the breadcrumbs with a drizzle of oil and the hard Italian cheese. Sprinkle over the top. Bake on the middle shelf of your oven until golden, about 10 mins.
Pop the frying pan you cooked the chicken in back on medium heat with a little extra oil if necessary and add the onion. Stir and cook until softened, 5-6 mins. Add the balsamic vinegar, stir and cook for 1 minute until evaporated, then pour in the water (see ingredients for amount) and stir in the redcurrant jelly and remaining stock pot. Bring to a simmer and bubble away until the sauce is glossy, 4-5 mins.
Once the chicken is cooked, remove from your oven and leave to rest on a chopping board for a couple of mins. Once rested, slice up and serve with the creamy gratin, pancetta broccoli and a drizzle of redcurrant sauce on the side. Sprinkle over the remaining parsley. Enjoy!