Creamy Chicken Gratins

6
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


"From Recipe+ August'16. For the Béchamel sauce you could use my #recipe25128"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (277.5 g)
  • Calories 379.1
  • Total Fat - 26.2 g
  • Saturated Fat - 8.5 g
  • Cholesterol - 152.7 mg
  • Sodium - 1136.6 mg
  • Total Carbohydrate - 11.2 g
  • Dietary Fiber - 0.8 g
  • Sugars - 3.9 g
  • Protein - 24.1 g
  • Calcium - 44.5 mg
  • Iron - 3.2 mg
  • Vitamin C - 15 mg
  • Thiamin - 0.5 mg

Step 1

Preheat oven to 180C/160C fan forced.

Step 2

Grease 6 x 1/2 cup ovenproof dishes and place on an oven tray.

Step 3

Cook cauliflower and pumpkin in a large saucepan of salted boiling water for 5 minutes or until tender but still hold their shape, drain and cool.

Step 4

Meanwhile melt butter in a saucepan over moderate heat and cook and stir leek and garlic for 4 minutes or until soft and then add the wine and simmer for 3 minutes.

Step 5

Add the béchamel sauce and mix well.

Step 6

Spread vegetables and chicken evenly into prepared dishes and top with the sauce.

Step 7

Combine breadcrumbs, bacon, oil and thyme in a bowl and sprinkle over top of the gratins.

Step 8

Bake for 25 minutes or until golde3n brow.

Step 9

Serve sprinkled with extra thyme.

Tips & Variations


No special items needed.

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