Sunday, June 21, 2015

Creamy chicken au gratin - Krämig kycklinggratäng

CREAMY CHICKEN AU GRATIN
Krämig kycklinggratäng

A creamy chicken gratin is perfect for the weekend. The sauce gets a lovely taste from mustard.

4 servings

Boiled rice for 4 persons
1 lb chicken thighs or chicken fillets
butter or margarine for frying
salt, white pepper
spice of your choice, e.g. some barbecue spice mix
approx 1½ tablespoons concentrated veal bouillon
1 teaspoon Dijon mustard
approx 1/3 cup dry white wine
1 cup cream
2 tablespoons fresh chopped oregano
Maizena
6 to 7 cherry tomatoes
approx 2½ oz cold-smoked ham


Spread out the rice in a greased, oven-proof dish. Split the fillets lengthwise and brown them on both sides. Flavour with salt, pepper and your choice of spice. Put them on the rice.

Let the bouillon, mustard, wine, cream and oregano simmer together for 7 to 10 minutes. Flavour with salt and pepper and thicken to your liking. Pour the sauce over the chicken and put the dish in the oven at 390F for 10 to 15 minutes.

Slice the tomatoes and shred the ham. Take out the dish, top with tomatoes and ham, put back in and bake for another 15 to 20 minutes until chicken is done.

Decorate with fresh oregano and serve with a salad.

Enjoy!

Bella



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