Chicken And Spring Green Gratin
Serves: 4
Cody DuBuque
1 January 1970
Based on User reviews:
51
Spice
58
Sweetness
52
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Butter (1/4 stick, divided)1 tbsp
All-Purpose Flour3 cup
Heavy Whipping Cream1 tsp
Ground Nutmeg2 large
Egg1 tbsp
Extra-Virgin Olive OilDirections:
1
Cook greens in large pot of boiling salted water until tender, 5 to 10 minutes
2
Drain; rinse under cold water
3
Squeeze dry; chop greens finely
4
DO AHEAD: Greens can be made 1 day ahead
5
Cover and chill
6
Sprinkle chicken with salt and pepper
7
Melt 1 tablespoon butter in heavy medium skillet over high heat
8
Add chicken; sauté until golden brown, 2 to 3 minutes, then transfer to bowl
9
Add remaining 1 tablespoon butter to same skillet and melt over low heat
10
Add flour and whisk 1 minute (do not brown)
11
Pour in cream
12
Increase heat and bring to boil, whisking until sauce is thick and smooth, about 2 minutes
13
Whisk in broth, then stir in greens and nutmeg
14
Season with salt and pepper
15
Preheat oven to 400°F
16
Butter 9-inch-diameter glass pie dish
17
Add eggs to mixture with greens
18
Stir gently, partially breaking yolks and whites
19
Spread mixture in prepared dish
20
Push chicken pieces down into mixture
21
Sprinkle breadcrumbs over
22
Drizzle with olive oil
23
Bake gratin until top is golden brown and eggs are cooked, about 18 minutes
24
Cook greens in large pot of boiling salted water until tender, 5 to 10 minutes
25
Drain; rinse under cold water
26
Squeeze dry; chop greens finely
27
DO AHEAD: Greens can be made 1 day ahead
28
Cover and chill
29
Sprinkle chicken with salt and pepper
30
Melt 1 tablespoon butter in heavy medium skillet over high heat
31
Add chicken; sauté until golden brown, 2 to 3 minutes, then transfer to bowl
32
Add remaining 1 tablespoon butter to same skillet and melt over low heat
33
Add flour and whisk 1 minute (do not brown)
34
Pour in cream
35
Increase heat and bring to boil, whisking until sauce is thick and smooth, about 2 minutes
36
Whisk in broth, then stir in greens and nutmeg
37
Season with salt and pepper
38
Preheat oven to 400°F
39
Butter 9-inch-diameter glass pie dish
40
Add eggs to mixture with greens
41
Stir gently, partially breaking yolks and whites
42
Spread mixture in prepared dish
43
Push chicken pieces down into mixture
44
Sprinkle breadcrumbs over
45
Drizzle with olive oil
46
Bake gratin until top is golden brown and eggs are cooked, about 18 minutes