In a small, Northern Vermont Kitchen, we sate our appetites with homemade meals and a love of local ingredients.

Chicken, Potato and Leek Gratin

Do you have two chicken breasts? A couple of potatoes and a leek? Hello, delicious gratin! I’m madly in love with this dish, because even though there aren’t a lot of ingredients – it packs a wallop of flavor.

I think Jedd would be psyched if I made this five nights a week.

But, it’s a little time consuming. Not crazy time consuming, but enough that it’s more of a “weekend” than a “Wednesday night” dish. Unless you throw on some music, pour a glass of wine and have two of you in the kitchen prepping. Then it would be a breeze.

So, I guess that makes this a “Weeknight-ish” dish.

Either way, I guarantee you’re going to love it.

Chicken, Potato and Leek Gratin

parsley

Serves 2.

Ingredients:

2 medium red potatoes, cubed into ½-inch pieces

1large leek

½ teaspoon kosher salt

½ teaspoon freshly ground pepper

2 boneless chicken breasts

1 tablespoon dijon mustard

2 teaspoons worcestershire

½ teaspoon ground thyme

1 cup (preferably not low-sodium) chicken broth

1 cup panko bread crumbs

¼ cup flat-leaf parsley, roughly chopped and divided

4 tablespoons room temperature unsalted butter

2 teaspoons dried rosemary, roughly chopped

Instructions:

Preheat oven to 350 degrees.

Wash the leek, and remove the tough dark green ends, and stem.

Slice into ½-inch rounds. Place the leeks in a colander and rinse well under cold water, until any grit is gone. (Leeks are notoriously gritty. But so worth it!)

Place the potato and leeks into the bottom of a 9×9 baking dish. Season with salt and pepper.

Mix the dijon, worcestershire and thyme together in a bowl or on a plate. Rub the chicken breasts all over with the mixture.

Place the chicken on the potatoes and leeks.

Gently pour the broth around the chicken.

In a small bowl mix together the panko, butter, half the parsley and rosemary. (You’re going to want to use your hand for that – it makes it much easier.)

Cover the top of the chicken with the panko mixture.

Place aluminum foil over the dish, taking care to leave a little space so that it’s not touching the panko-covered chicken.

Bake for 35 minutes, and remove the foil. Cook until the chicken is at least 165 degrees and is golden brown.

Vertical chicken gratin

(Photos by Launie Kettler)

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