Golden Chicken and Vegetable Gratin
Ingredients
- 20 g butter
- 1 tablespoon oil
- 1 kg chicken thighs and drumsticks King Sooper's 1 lb For $1.19 thru 02/09
- 4 carrots, chopped diagonally into 1.5cm thick slices
- 1/2 cup white wine
- 1/3 cup chicken stock
- 1 tablespoon seeded mustard
- 2 bay leaves
- 1 teaspoon sage, chopped
- salt and freshly ground black pepper, to taste
- 500 g chat potatoes, roughly chopped Safeway 2 pkg For $5.00 thru 02/09
- 1 cup peas, frozen
- 250 ml PHILADELPHIA Original Cream For Cooking
- 2 tablespoons parsley, chopped
- 1 cup Gruyere cheese, grated
- crusty bread, to serve
Directions
HEAT the butter and oil in a large ovenproof frypan.Fry chicken in batches for 810 minutes or until browned.
Keep warm.
DRAIN the pan leaving 1 tablespoon of pan juices.
Saute the carrots and onions for 3 minutes then add the wine and simmer until reduced by half.
ADD the stock, mustard, herbs, seasonings, potatoes, peas, chicken and juices to the pan.
Simmer, covered, for 25 minutes or until chicken is cooked through and potatoes are tender.
Stir though the PHILLY and parsley.
Sprinkle over the cheese.
PLACE under a preheated grill and cook for 35 minutes or until browned and bubbling.
Spoon chicken and vegetables onto serving plates and serve with crusty bread.
Serve immediately.