Chicken Gratin With Garnish (Chicken Ogratin with Vegetables with Béchamel Sauce) Recipe
Gratin( gratin); An oven cooking method that has spread from French cuisine to world cuisines. The defining feature of this dish, which can be made with many vegetables and meat or chicken products, is that the ingredients are covered with bechamel sauce and baked. With its balanced and gourmet taste, it is mostly preferred as a main course or an invitation meal. Enjoy your meal!
Ingredients:
For 6 people
🕐 Preparation: 15 min.
🕐 Cooking: 20 min.
| For the Chicken: | ||||
|---|---|---|---|---|
| Chicken Leg (Boneless Grill) | 400 | Grams | ||
| Dry Onion (Small-sized) | 1 | Qty | ||
| Garlic | 1 | Clove | ||
| Rosemary (Dry) | 1 | Pinch | ||
| Black Pepper | 1 | Tsp | ||
| Salt | 1 | Tsp | ||
| Kashar (Cheddar) (Grater) | 1 | Half Cup | ||
| For the Garniture: | ||||
|---|---|---|---|---|
| Pea | 1.5 | Cup | ||
| Carrot (Medium size) | 2 | Qty | ||
| Potatoes (Medium size) | 2 | Qty | ||
| Salt | 1 | Tsp | ||
| For the Sauce: | ||||
|---|---|---|---|---|
| Butter | 2 | Tbsp | ||
| Liquid Oil | 1 | Tbsp | ||
| Flour (Heaping) | 1 | Tbsp | ||
| Milk | 200 | Ml | ||
| Salt | 1 | Tsp | ||
| Black Pepper (Preferably White Pepper) | 1 | Qty | ||
| Nutmeg Grated ((Optional)) | 1 | Tsp | ||
Instructions:
-
Rinse the boned and skinless chicken thighs and pat dry with a paper towel. Chop large cubes of equal size.
-
Peel and finely chop the onion and garlic. Take 1 tablespoon of oil and 1 tablespoon of butter in a pan and heat it. Saute the onions and garlic until they turn pink and add the chicken.
-
Cook, stirring constantly, until the chicken is browned. Meanwhile, add salt, pepper and dried rosemary (or thyme). Mix the cooked chicken and set aside.
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For garnish, peel and rinse the potatoes and carrots and cut into 1cm cubes. Boil in a separate pot until it is soft enough to stick with a toothpick but not fall apart, run through cold water and drain.
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Drain the canned peas and add to the boiled carrots and potatoes and mix. Add this side dish mix to the cooked chicken and mix.
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For the bechamel sauce, heat the butter and oil, add the flour and fry lightly until the flour smell is gone. The color should not darken.
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Add 1 glass of hot milk little by little to the roasted flour and mix to obtain a smooth sauce. Season this sauce with salt, pepper and 1/2 teaspoon grated nutmeg.
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Lightly grease a glass baking dish or line it with baking paper. Arrange the garnished chicken on the tray. Drizzle the béchamel sauce on it and smooth it out. Finally, sprinkle grated cheddar cheese evenly all over.
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Put it in the oven preheated to 180 degrees and bake for about 15-20 minutes on the upper and lower setting, until the top turns golden.
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Serve your food from the oven hot without waiting too long. If there is time between cooking and serving, bake without sprinkling the grated cheddar. When you are going to make a presentation, you can drizzle the cheddar and serve it on the top shelf, on the grill setting, until the cheddar melts. Enjoy your meal!
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Note: You can serve this dish by sprinkling finely chopped parsley or spring onions on it.
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