Golden Chicken and Vegetable Gratin
Ingredients
20g butter1 tablespoon oil
1 kg chicken thighs and drumsticks
4 carrots, chopped diagonally into 1.5cm thick slices
2 onions, cut into thick wedges
1/2 cup white wine
1/3 cup chicken stock
1 tablespoon seeded mustard
2 bay leaves
1 teaspoon chopped sage
Salt and freshly ground black pepper, to taste
500g chat potatoes, roughly chopped
1 cup frozen peas
250ml PHILADELPHIA Original Cream For Cooking
2 tablespoons chopped parsley
1 cup grated Gruyere cheese
Crusty bread, to serve
Method
Heat the butter and oil in a large ovenproof frypan. Fry chicken in batches for 10 minutes or until browned. Keep warm.
Drain the pan leaving 1 tablespoon of pan juices. Sauté the carrots and onions for 3 minutes then add the wine and simmer until reduced by half.
Add the stock, mustard, herbs, seasonings, potatoes, peas, chicken and juices to the pan. Simmer, covered, for 25 minutes or until chicken is cooked through and potatoes are tender. Stir though the PHILLY and parsley. Sprinkle over the cheese.
Place under a preheated grill and cook for 5 minutes or until browned and bubbling. Spoon chicken and vegetables onto serving plates and serve with crusty bread. Serve immediately.
Notes
Visit PHILLY for more delicious recipe ideas.
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