Chicken, leek and cider gratin
- Prepare
- 30 mins to 1 hour
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
A Cornish gratin using local cider, potatoes and leeks. Warming, delicious and wholesome.
By Rick Stein
Ingredients
- 50g/1¾oz butter
- 500g/1lb 2oz boneless, skinless chicken thighs, cut in 4cm/1½in cubes
- 2 large leeks, trimmed and sliced
- 150ml/¼ pint cider
- 1 heaped tsp Dijon mustard
- 1 tsp soy sauce
- ¼ tsp smoked paprika, sweet or hot, plus a little extra for sprinkling
- 300ml/10fl oz double cream
- 350g/12oz potatoes, such as Maris Piper, scrubbed and very finely sliced
- 50g/1¾oz cheddar, grated
- salt and freshly ground pepper
Method
Preheat the oven to 200C/180C Fan/Gas 6. In a large casserole dish on a medium heat, melt half the butter and fry the chicken until golden-brown. Remove from the pan and transfer to a plate.
Add the leeks and the remaining butter to the pan and cook over a low heat until softened without colouring. Then add the cider, mustard, soy sauce, smoked paprika, cream, ½ teaspoon salt and a grind of pepper. Bring to a boil for 2–3 minutes or until thickened and well combined.
Add the chicken back to the pan along with any juices and stir together to heat through. Transfer to an ovenproof dish (approximately 26x20cm/10½x8in, or a round 23cm/9in diameter dish). Arrange the potato slices over the filling and top with the cheddar and a sprinkle of smoked paprika.
Bake for 30 minutes, or until bubbling and the potatoes are tender when poked with a knife. Serve hot with green leafy vegetables alongside.
