Chicken and mushroom gratin

Recipe from: 8/1/2000 12:00:00 AM
Ingredients 13
Servings 6
Time 25 min

Ingredients

  • 1
    medium-sized whole chicken
  • 1
    Litres
    chicken stock
  • 70
    g
    butter
  • 2
    leeks, sliced
  • 250
    g
    fresh brown mushrooms, sliced
  • 250
    g
    fresh button mushrooms, halved
  • 70
    ml
    flour
  • 500
    ml
    milk
  • 25
    ml
    dry sherry
  • 200
    ml
    fresh white breadcrumbs
  • 30
    ml
    freshly chopped parsley
  • 30
    ml
    grated Parmesan cheese
  • 1
    lemon (grated rind only)
 

Method

1 hour
 
Place chicken in a large saucepan and cover with stock. Bring to the boil, then reduce heat, cover and simmer for 40 minutes. Remove chicken and reserve stock. Discard chicken skin, remove all the meat from the bones and cut into bite-sized pieces. Heat butter in a saucepan. Add leeks and fry for 1 minute. Add mushrooms and fry until softened. Stir in the flour, then add the milk gradually. Add 200 ml chicken stock from the pot and continue to stir until thickened. Add chicken meat and sherry and stir well. Transfer mixture to a greased ovenproof dish. Mix breadcrumbs, parsley, Parmesan and lemon rind together and sprinkle over mixture. Bake in preheated oven at 200 ºC for 20 minutes or until golden. Serves 6.
 

 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.