Creamy Chicken Gratins
October 31, 2016
"From Recipe+ August'16. For the Béchamel sauce you could use my #recipe25128"
- 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
Preheat oven to 180C/160C fan forced.
Grease 6 x 1/2 cup ovenproof dishes and place on an oven tray.
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.
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.
Add the béchamel sauce and mix well.
Spread vegetables and chicken evenly into prepared dishes and top with the sauce.
Combine breadcrumbs, bacon, oil and thyme in a bowl and sprinkle over top of the gratins.
Bake for 25 minutes or until golde3n brow.
Serve sprinkled with extra thyme.
Tips & Variations
No special items needed.