- 0:15 Prep
- 0:35 Cook
- 4 Servings
- Capable cooks
This baked gratin is packed with vegetables, chicken and chorizo and topped with a crunchy thyme, parmesan breadcrumb crust.
Ingredients
- 1 chorizo sausage, cut into 1cm pieces
- 500g chicken thigh fillets, cut into 3cm pieces
- 20g butter, chopped
- 4 eschalots, thinly sliced
- 2 celery stalks, finely chopped
- 2 medium desiree potatoes, cut into 1cm pieces
- 2 tablespoons plain flour
- 2 cups Massel chicken style liquid stock
- 1 medium zucchini, cut into 1cm pieces
- 1 tablespoon finely chopped fresh thyme
- 1 cup fresh breadcrumbs
- 1/3 cup finely grated parmesan
Method
- Step 1Preheat oven to 200C/180C fan-forced. Lightly spray a large frying pan with oil. Heat over medium-high heat. Cook chorizo and chicken, stirring, for 5 minutes or until browned. Transfer to a bowl. Drain any excess fat from pan.
- Step 2Add butter to frying pan. Cook over medium-high heat for 1 minute or until melted. Add the eschalot, celery and potato. Cook, stirring, for 5 minutes or until browned. Add the flour. Cook, stirring, for 1 minute. Gradually stir in the stock. Bring to the boil. Return the chicken and chorizo to the pan with zucchini and half the thyme. Stir to combine. Remove from heat.
- Step 3Spoon the chicken mixture into four 1 1/2-cup-capacity ovenproof dishes. Combine breadcrumbs, parmesan and remaining thyme in a bowl. Sprinkle over the chicken mixture. Place dishes on a large baking tray.
- Step 4Bake for 15 to 20 minutes or until chicken is cooked through and breadcrumbs are golden. Stand for 5 minutes before serving.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1944 kj
Energy
22.1g
Fat Total
9.4g
Saturated Fat
3.9g
Fibre
36.5g
Protein
131mg
Cholesterol
1194mg
Sodium
28.2g
Carbs (total)
All nutrition values are per serve
- Author: Cathie Lonnie
- Image credit: Guy Bailey
- Publication: Super Food Ideas
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