This Chicken and Mushroom Gratin is a simple yet delicious dish that combines tender chicken, flavorful mushrooms, and a creamy homemade béchamel sauce. It’s a great option for a comforting meal when you’re short on time but still want to enjoy a flavorful dish. The best part? It doesn’t require cheese for a beautiful golden crust, thanks to the béchamel.
Preparation, Cook, and Total Times
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4 servings
Cuisine This recipe draws inspiration from French cuisine, where béchamel sauce is commonly used to create creamy, comforting dishes like gratins.
Full List of Ingredients
- 250g mushrooms, sliced into strips
- 350g cooked chicken, cut into small pieces
- 1 large shallot, chopped
- 1 large handful of chives, chopped
- 40g butter, cut into small pieces
- 1 homemade chicken cube broth (or use store-bought chicken stock cube)
- 40g flour
- 450ml milk (about 2 cups)
- Salt and pepper to taste
Step-by-Step Cooking Directions
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Prepare the Ingredients:
- Start by slicing 250g of mushrooms into strips. Place them in a gratin dish.
- Add 350g of cooked chicken, cut into small pieces, to the dish.
- Chop 1 large shallot into pieces and add it to the mix.
- Finely chop 1 large handful of chives and add them to the dish as well.
- Mix all the ingredients together until they are well combined.
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Make the Béchamel Sauce:
- In a pan, melt 40g of butter over low heat.
- Add 1 homemade chicken cube broth to the butter and stir to dissolve. (If you’re using store-bought broth, just dissolve the cube in water as instructed.)
- Slowly add 40g of flour to the melted butter and broth mixture. Whisk it together and cook over low heat for about a minute.
- Gradually add 450ml of milk, first adding a small amount, whisking until smooth, then adding the rest. Continue whisking to avoid any lumps.
- Cook the béchamel sauce over medium heat, whisking regularly, until it begins to thicken. The consistency should be creamy but not too thick, with a smooth texture.
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Assemble the Gratin:
- Pour the béchamel sauce evenly over the chicken and mushroom mixture in the gratin dish, covering everything.
- Place the dish in a preheated oven at 180°C (350°F) and bake for about 30 minutes. The gratin is ready when the top is golden and bubbly, and everything is nicely cooked through.
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Serve:
- Once out of the oven, allow the gratin to cool for a few minutes. Serve it warm as a comforting main dish. It pairs wonderfully with a fresh salad or a side of roasted vegetables.
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 30 g
- Carbohydrates: 18 g
- Fat: 20 g
- Fiber: 3 g
- Sodium: 800 mg
The Origins and Popularity of the Recipe Gratin dishes like this one are rooted in French culinary traditions, where ingredients are baked in a creamy sauce and often topped with cheese to create a golden, crispy crust. This version skips the cheese but still delivers a satisfying, creamy texture with a beautiful crust.
Reasons Why You’ll Love This Recipe
- Quick and Easy: This recipe comes together quickly, with minimal prep and just 30 minutes in the oven.
- Comforting and Creamy: The homemade béchamel sauce makes the dish extra creamy and indulgent.
- Perfect for Busy Days: If you’re short on time, this recipe offers a great way to enjoy a comforting meal without hours of preparation.
Health Benefits
- Protein-Rich: The chicken provides a solid amount of lean protein, helping to build and repair tissues.
- Low-Carb: With mushrooms and chicken as the base, this dish is naturally low in carbohydrates.
- Rich in Vitamins: The addition of chives, shallots, and mushrooms offers a good dose of vitamins like vitamin A, C, and K, as well as antioxidants.
Serving Suggestions
- With a Side Salad: Serve with a fresh green salad with a light vinaigrette to balance the richness of the gratin.
- Roasted Vegetables: Pair with roasted vegetables like carrots, zucchini, or Brussels sprouts for added texture and flavor.
Cooking Tips
- Make Ahead: You can prepare the gratin a day ahead and store it in the fridge. Just bake it the day you plan to serve it.
- Use Leftover Chicken: This is a great way to use up leftover cooked chicken from a previous meal.
- Avoid Lumps in the Béchamel: To avoid lumps in your béchamel, add the milk gradually and whisk constantly.
Variations to Try
- Add Cheese: If you’re a fan of cheese, sprinkle grated cheddar or mozzarella over the top before baking for a cheesy, golden crust.
- Vegetarian Version: Skip the chicken and add extra vegetables like spinach, zucchini, or leeks for a hearty vegetarian gratin.
- Herb Variations: Experiment with other herbs like thyme or rosemary for a different flavor profile.
Conclusion This Chicken and Mushroom Gratin is a perfect dish for busy weeknights or a comforting family dinner. The creamy béchamel sauce combined with tender chicken and mushrooms creates a satisfying, flavorful meal that’s easy to prepare and sure to please everyone at the table.
10 Comprehensive FAQ Section
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Can I make this dish ahead of time? Yes, you can prepare the gratin a day ahead and bake it just before serving. It can also be stored in the fridge for up to 2 days.
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Can I freeze the gratin? Yes, this dish freezes well. You can freeze it after baking and store it for up to 3 months. Reheat in the oven before serving.
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What other vegetables can I add? You can add vegetables like spinach, carrots, or peas for added flavor and nutrition.
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Can I make this dish without the béchamel sauce? Yes, you can replace the béchamel with a different sauce, such as a cream-based sauce or a tomato sauce.
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Can I use store-bought broth cubes for the béchamel? Yes, you can use store-bought chicken or vegetable broth cubes instead of homemade stock for convenience.
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Can I use a different type of cheese? Yes, feel free to use any cheese that melts well, such as gouda, mozzarella, or gruyere.
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Is this recipe gluten-free? No, this recipe contains flour for the béchamel sauce. To make it gluten-free, substitute with a gluten-free flour blend.
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How do I make this dish spicier? Add a pinch of cayenne pepper, red pepper flakes, or some chopped fresh chilies to the mixture for a spicy kick.
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Can I use leftover cooked vegetables? Yes, you can use leftover cooked vegetables in place of the raw ones for added convenience.
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What can I serve this dish with? Serve this gratin with a simple salad, steamed vegetables, or roasted potatoes for a complete meal.