Chicken Gratin

Chicken Gratin

1 organic free range chicken, broken down into 10-12 pieces (or 4 chicken Maryland’s)
2 French shallots, finely chopped
2 garlic cloves, finely chopped
1 stalk celery, finely chopped
1 bunch thyme
2 bay leaves
400 ml white wine
400ml chicken stock
Salt & freshly ground pepper
80 g parmesan
2 cups fresh breadcrumbs (to be broken down to form a sauce)
Olive oil, to taste

Preheat oven to 180 degrees Celsius.
Combine the chicken, shallots, garlic, celery, thyme, bay leaves, white wine and chicken stock all together and put the mixture in a casserole dish. Sprinkle on the parmesan and breadcrumbs (in that order), and then drizzle with olive oil.
Bake at 180C for 1 hour.
Serve chicken with roast potatoes and sautéed kale.

Note: you can easily substitute gluten free bread into this recipe.

Find everything you need to create your own Chicken Gratin at the following Queen Vic Market traders.

Hagen’s Organic Meat (Meat & Fish Hall): Chicken
Vic Market Organics (I shed): Vegetables
Swords Wine Shop (Dairy Hall): White Wine
Curds and Whey (Dairy Hall): Parmesan
M & G Caifa (Dairy Hall): Breadcrumbs
Bills Farm (Dairy Hall): Olive Oil

To see more of Emma’s winter recipes, click here.

Emma Dean 01