Skip to content
Menu
Chicken with Potato Gratin and Tomato Parsley Salad
Plat

Chicken with Potato Gratin and Tomato Parsley Salad

1 h 15Pour 4Nutri-Score C€€
par @cookinmanna1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken thighs (bone-in or boneless, patted dry)Viandes800 g
  • potatoes (peeled and thinly sliced)Fruits et légumes1 kg
  • milkProduits laitiers400 ml
  • heavy creamProduits laitiers200 ml
  • garlic (minced)Fruits et légumes3 morceaux
  • gruyère cheese (grated)Produits laitiers150 g
  • butter (for greasing and cooking)Produits laitiers30 g
  • olive oilÉpicerie30 ml
  • nutmeg (grated)Épices1 g
  • saltÉpices8 g
  • black pepper (ground)Épices2 g
  • tomatoes (cut into wedges)Fruits et légumes500 g
  • parsley (chopped)Fruits et légumes20 g
  • red onion (thinly sliced)Fruits et légumes1 morceau
  • lemon juice (freshly squeezed)Fruits et légumes20 ml

par portion

Nutrition

759kcal

Glucides
48 g
Protéines
44 g
Lipides
44 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Plat allant au four
  • Poêle
  • Casserole
  • Saladier
  • Mandoline

pas à pas

Préparation

  1. Preheat the oven and prepare the potatoes

    • Preheat the oven to 180 °C.
    • Peel the potatoes and slice them thinly, ideally with a mandoline.
    • Grease the baking dish with butter and rub it with a garlic clove.
    Étape 1

  2. Warm the cream mixture

    • Pour the milk and cream into a saucepan.
    • Add the minced garlic, grated nutmeg, salt and pepper.
    • Warm over low heat without boiling.
    Étape 2

  3. Assemble the gratin

    • Layer the potato slices in the baking dish.
    • Pour the warm cream mixture over the potatoes.
    • Scatter the grated gruyère on top.
    Étape 3

  4. Bake the gratin

    • Bake until the potatoes are tender and the top is golden.
    • Let it rest for a few minutes before serving.
    Étape 4

  5. Cook the chicken

    • Season the chicken with salt and pepper.
    • Sear in a hot pan with olive oil and a little butter until golden and cooked through.
    Étape 5

  6. Make the tomato and parsley salad

    • Combine the tomato wedges, sliced red onion and chopped parsley in a bowl.
    • Dress with olive oil, lemon juice, salt and pepper and toss gently.
    Étape 6

  7. Serve

    • Serve the chicken with a portion of potato gratin.
    • Add the tomato and parsley salad on the side.
    Étape 7
Obtenir Mezze