This is my favourite way to cook chicken breast, the poaching method gives you a juicy and succulent breast every time. The Potato gratin is a lighter version of the popular dauphine potatoes, by removing the cream it gives the dish a less heavy feel.
Crispy chicken and leek potato gratin
Course: Mains, RecipesDifficulty: moderateServings
2
servingsPrep time
30
minutesTotal time
1
hour20
minutesIngredients
- Potato Gratin
2 onions, finely sliced
50g butter
1 Sprig of Thyme
1 garlic clove, finely chopped 1⁄2 lemon, juiced
3⁄4 cup chicken bone broth or stock, heated
3 potatoes peeled
4 slices streaky bacon or thinly sliced pancetta
400g of baby carrots (any colour)
- For the Chicken
2 large chicken breasts, skin on
a handful of thyme and/or rosemary leaves finely chopped
Ghee or butter for frying
1 cup of hot chicken stock
1⁄2 lemon, thinly sliced
Directions
- Heat oven to 200°C.
- Place onions in a pot with butter, thyme sprig and garlic and cook over low heat for 20 minutes until very soft but not coloured, stirring often. Add lemon juice and cook 2 minutes. Add 1⁄2 cup of the hot broth and cook 5 minutes. Take off heat and discard thyme.
- Thinly slice the potatoes (about 2mm). Don’t wash the slices; the starch will help hold the gratin together. Layer in a shallow oven dish: and begin with 2 layers of potato, add a layer of onion mixture (season with salt and pepper) then the bacon slices or pancetta. Repeat until you run out of ingredients, finishing with a layer of potatoes. Drizzle remaining hot stock over and bake 30 minutes or until tender.
- About 20 minutes into the cooking time, increase oven to 220°C and prepare chicken.
- Pat breasts dry with paper towels and season with salt and pepper, add some of the herbs. Melt a knob of ghee or butter in an ovenproof frying pan and fry the chicken skin side down, 2-3 minutes until the skin is crispy and has a lovely colour, then turn over and fry another 2 minutes.
- Add the hot broth, some more herbs and the lemon slices (careful as it will splutter and steam) transfer immediately to the oven and bake 10-15 minutes or until chicken is cooked through.
- While the chicken and potatoes are cooking, bring a pan of salted water to boil and cook your carrots until just tender, they need to remain firm. Once they are cooked remove from the heat and set aside.
- Remove your chicken breast and Gratin from the oven, allow to cool slightly before slicing and serving.
- During this time take a frying pan and with a little ghee/butter, lightly fry the carrots, sprinkle with any leftover herbs and a squeeze of lemon juice, season with salt and pepper and serve along side the chicken and gratin.
