Chicken & Mushroom Gratin
Edit

Chicken & Mushroom Gratin

this is a light and delicately flavoured gratin... comfort food at its best! perfect for one of those lazy weekend afternoons... coz theres not much technique that goes into making a gratin, but the results are simply superb!

Nirmala Prem

Ingredients

4-serving
  1. 4 chicken breasts , boneless & skinless
  2. 4 Cups button mushrooms , chopped
  3. 1 white onion , diced
  4. 4 Cloves garlic , chopped fine
  5. 2 butter stick
  6. 1/2 chicken bouillon cube
  7. 1 Tablespoon worcestershire sauce
  8. 1/2 Teaspoon oregano dried
  9. 1/4 Teaspoon basil dried
  10. 1/4 Teaspoon rosemary dried
  11. 1 Tablespoon cream thick
  12. 4 Tablespoons flour
  13. 3 Cups milk
  14. 1/4 Teaspoon cinnamon , ground
  15. 1/4 Teaspoon nutmeg , grated
  16. 1/4 Cup parmesan cheese , grated
  17. 1/4 Cup gruyere cheese , grated
  18. salt
  19. black pepper , ground

Method

45 mins
  1. Blank step
    Add Photo

    Melt one stick of butter in a pan.

  2. Blank step
    Add Photo

    Add the garlic and diced onion and saute well.

  3. Blank step
    Add Photo

    When the onion is translucent, add the chicken bouillon cube and ground cinnamon to it. stir well to distribute the seasoning evenly.

  4. Blank step
    Add Photo

    Add the sliced mushrooms and cook on medium heat till the mushrooms start releasing their juices ans shrink in size.

  5. Blank step
    Add Photo

    Add the chicken breasts (cleaned and cut into medium size chunks) and saute on high heat. the chicken pieces should just turn opaque (be careful not to overcook them because they will continue to cook in the oven).

  6. Blank step
    Add Photo

    Add the oregano, basil and rosemary. mix well.

  7. Blank step
    Add Photo

    Add the worcestershire sauce and cream, stir well to combine and take it off the flame.

  8. Blank step
    Add Photo

    Next, melt the remaining stick of butter in a non-stick saucepan.

  9. Blank step
    Add Photo

    Add the flour and cook it off till the raw smell of the flour goes and the mixture looks foamy.

  10. Blank step
    Add Photo

    Add the milk in a thin but steady stream and keep whisking (like your life depends on it) to combine. the better you whisk, the lesser lumps you end up with in your sauce.

  11. Blank step
    Add Photo

    Season with salt, pepper and nutmeg. take it off the stove.

  12. Blank step
    Add Photo

    Place the chicken and mushrooms in a heat-proof dish (i used pyrex). top it with the sauce and grated cheese.

  13. Blank step
    Add Photo

    Bake in an oven preheated to 180 degrees for about 20 minutes (till the cheese is melted and forms a golden crust on top).

  14. Blank step
    Add Photo

    Remove from the oven, let it rest for about 5 minutes.

  15. Blank step
    Add Photo

    Serve with crusty french bread and a salad.

Add Step

Cooksnaps

(0)
Cooksnap placeholder

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap