Creamy Gratin with Chicken and Pumpkin

Main Dishes | French cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Creamy gratin with chicken and pumpkin

Ingredients

Onion - 2 heads
Poultry - 3 lbs
Leek - 2 stalks
Carrot - 1 piece
Bay leaf - 2 pieces
Green peppercorns - 5 pieces
Thyme - 1 bunch
Olive Oil - 3 tablespoons
Butternut Squash - 12.3 oz
Butter - 2.6 oz
Wheat Flour - 2.6 oz
Dijon Mustard - 1 teaspoon
Crème fraîche - 3 tablespoons
Ciabatta - 2.6 oz
Gruyère cheese - 2.1 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 392°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.