Mustard chicken with potato+leek gratin
This recipe will give your loved ones a tasty treat and also help you clean out the fridge of what ever small pieces of cheese you may have left.
Serving: 4 ramekins.
- 4 large chicken filets
- 4 large potatoes
- 1 leek
- 2 garlic cloves
- 200 g fresh cheese, like Philadelphia or Cantadou
- 200 g grated cheese, like Gruyère or Parmesan
- 3 dl cream
- 1 dl white wine
- 2 teaspoons thyme (dried)
- Salt & Pepper, to taste
How to make this dish
Preheat the oven to 180° C.
Rub the inside of 4 ramekins with room temperatured butter.
Peel and rinse the potatoes. Cut them in thin slices and place them evenly in the 4 ramekins.
Preheat a frying pan on medium temperature.
Cut the leek and garlic in thin slices and place in the pan.
Stir and leave for one-two minutes before adding the white wine. Stir again and let it simmer till the wine is almost all gone.
Now you add cream, fresh cheese and thyme.
Let the cheese melt and the sauce should thicken while you stir. If the sauce gets too thick, just add a little water.
There should be enough sauce to cover the potatoes in all four ramekins.
Add salt and pepper to your liking.
Pour the war cream mix over the potatoes.
Topp off with grated cheese and place in the middle of the oven for about 30 minutes.
While the potatoes are int the oven you can get the chicken ready.
Clean and dry of the filets.
Rub them in with mustard.
Sprinkle a little salt on one side of the filets and a little pepper on the other side.
Pan-fry them for 10-12 minutes, turning occasionally to get them evenly colored.
They are ready when the meat inside is no longer pink.
Don`t leave them frying too long as this will only make the meat dry and rubbery.
Serve the chicken with the potatoes and perhaps a little green salad.
You can easily vary the spices in this dish. I like adding for example cumin or tarragon to the creamy potato sauce. If you use cumin with the potatoes, curry powder would go well with the chicken instead of mustard.