Creamy Gratin with Chicken and Pumpkin
Main Dishes • French
Description
Creamy gratin with chicken and pumpkin
Ingredients
- Onion 2 heads
- Poultry 5 lbs
- Leek 2 stalks
- Carrot 1 piece
- Bay leaf 2 pieces
- Green peppercorns 5 pieces
- Thyme 1 bunch
- Olive Oil 3 tablespoons
- Butternut Squash 10 oz
- Butter 5 oz
- Wheat Flour 5 oz
- Dijon Mustard 1 teaspoon
- Crème fraîche 3 tablespoons
- Ciabatta 5 oz
- Gruyère cheese 0 oz
Step-by-Step Guide
Step 1
Place the chicken in a large pot, add 1 chopped onion, 1 chopped leek, chopped carrot, bay leaves, black pepper, and half a bunch of thyme. Bring to a boil, reduce heat, and simmer for 45 minutes.
Step 2
Transfer the chicken to a plate and let it cool slightly. Remove the meat from the bones (you should have about 700 grams of meat, only 350 grams will be needed for the recipe) and return the bones to the pot with the broth. Set over low heat and simmer for another 1-2 hours. Strain the broth through a sieve, season with salt and pepper.
Step 3
Preheat the oven to 390°F.
Step 4
Heat 1 tablespoon of olive oil in a pan over medium heat. Add finely chopped onion and finely chopped leek and cook until soft. Transfer to a plate.
Step 5
In the same pan, add the diced butternut squash, season with salt and pepper, and sauté for 10 minutes until soft. Transfer to the plate with the onion.
Step 6
In the pan, melt the butter, add the flour and sauté, stirring, for 2-3 minutes. Gradually whisk in 800 ml of broth until the mixture is smooth. Add the mustard, remaining finely chopped thyme, and crème fraîche. Season with salt and pepper and add the vegetables with the chicken.
Step 7
Transfer the mixture to a baking dish, sprinkle with crumbled ciabatta and gruyère cheese on top. Place a few sprigs of thyme on the cheese and drizzle with the remaining oil. Bake for 20 minutes until golden.
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