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Gratin of vegetables with sautéed chicken
Shallot cream, Main dish and accompaniment
- Season : Automne / Hiver
- People : 4
- Preparation : 60 min
- Cooking : 30 min
- Difficulty :
- Cost :
- Ingredients : For the chicken
- 1 container of slices of cooked and roasted chicken breast skinless Jean Routhiau- 5cl of sunflower oilFor the vegetables- 4 fresh carrots- 6 potatoes- 4 swedes- 4 black radishes- 1,5l of poultry stock- Coarse saltFor the cream- 50g of slightly salted butter- 50g of sliced shallots- 50cl of whipping cream- 50g of “Roquette “lettuce- 50g of lamb’s lettuce- 50cl of vegetable cooking juice ( result stage 1)For the gratins- Unrefined salt and pepper mill- 50g of slightly salted butter
- Preparation of vegetables
- Wash and peel all the vegetables
- Cook them separately but in the same stock
- When vegetables are cooked, slice them regularly
- Keep the stock, it will be use for the cream.
Second step :Preparation of the cream
- Brown in butter the slices of shallots
- Add the stock and whipping cream: cook about 10 minutes
- Mix the “Roquette” and lamb’s lettuces in the sauce.
Third step :Preparation of the gratins
- Brown quickly in oil the slices of cooked and roasted chicken breast skinless.
- Top with cream the bottom of each individual dish
- Insert alternately the slices of chicken and vegetables.
- With a brush, top lightly each gratin dish with melted butter.
- Put in hot oven 10 to 15 minutes at 140°C.
- Serve immediately.
Jean Routhiau wishes you will enjoy your meal !
Advices and tricks :Do not hesitate to add a personal touch to this dish with mozzarella , goat cheese and seasonal vegetables.
Links towards combined products :
Emincés de Filet de Poulet cuit rôti, Halal
Emincés de Poulet cuit rôti, saveur indienne
Emincés de Poulet cuit rôti, saveur tex mex
Emincés de Poulet cuit rôti, saveur tex mex
Emincés de Poulet cuit rôti, saveur indienne
Emincés de Filet de Poulet cuit rôti, Halal
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Trio of poultry and vegetables Jean Routhiau
Gratin of vegetables with sautéed chicken shallot cream, “Roquette” and lamb’s lettuces
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