Best 3 Chicken And Asparagus Gratin Recipes
Indulge in a culinary symphony of flavors with our delectable Chicken and Asparagus Gratin recipe. This classic French dish combines tender chicken, crisp asparagus, and a creamy, cheesy sauce, all baked to golden perfection. Each bite offers a harmonious blend of textures and flavors, leaving you craving for more.
In addition to the main recipe, we'll also guide you through variations that cater to different dietary preferences and taste buds. From a gluten-free version to one featuring sun-dried tomatoes and spinach, these alternatives offer a delightful twist to the classic gratin.
Whether you seek a comforting weeknight meal or an impressive dish for a special occasion, our Chicken and Asparagus Gratin will surely satisfy. Its versatility allows for customization, making it a perfect choice for both casual and formal gatherings. So, prepare to embark on a culinary journey as we explore the art of creating this delectable dish.
CREAMY POACHED CHICKEN WITH ASPARAGUS TIPS AND CRISPY POTATOES AU GRATIN
Steps:
- Put the chicken into a large pot. Pour over the wine and chicken stock. Add water if necessary so the chicken is covered. Add the carrots, celery and onions and season with salt and pepper. Put over medium-high heat and bring it to a boil. Turn off the heat and cover the pan. Let is sit for 30 minutes so the chicken finishes cooking. Remove the chicken from the pot and keep warm, reserving the poaching liquid.
- Strain 2 cups of the poaching liquid into a medium pot over high heat. Bring to a boil and reduce the liquid by half. Whisk in the cream and reduce by half again. Cover and keep warm.
- Strain 1 cup of the poaching liquid into another medium pot over high heat. Bring to a boil. Reduce the heat to a simmer and add the asparagus tips. Cook until they are just tender and bright green, about 1 minute. Drain and keep warm.
- When ready to serve, toast the bread and spread it with 2 of the tablespoons butter. Whisk the remaining 2 tablespoons butter into the cream sauce. Place the toast onto a plate, top with a chicken quarter and ladle some cream sauce over it. Garnish with chives. Serve with asparagus tips and Crispy Potatoes au Gratin.
- Preheat the oven to 350 degrees F. Grease 4 shallow ovenproof ramekins with the softened butter.
- Slice the potatoes as thinly as possible. Fan a layer of potatoes into the ramekins. Season with salt and pepper and sprinkle over 2 tablespoons cheese. Add another layer of potato and season with salt and pepper and sprinkle over 2 more tablespoons cheese. Put the ramekins onto a baking sheet and pour the cream over the potatoes in each dish. Dot with the cold butter. Bake until brown and crispy, 20 to 25 minutes.
CHICKEN AND ASPARAGUS GRATIN
Cream of mushroom soup can be used instead of chicken and corn, if liked. Cook this dish just before serving.
Provided by ida ku zaifah
Categories Whole Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to moderate 180 degree C.
- Remove meat from the chicken carcass, discard bones.
- Slice chicken finely.
- Line the base of a large shallow ovenproof dish with chicken, top with half the asparagus.
- Combine soup, sour cream, spring onions and capsicum.
- Season to taste and pour over chicken.
- Arrange remaining asparagus on top of the chicken mixture and cover with the combine cheeses.
- Sprinkle with paprika and bake for 30 minutes, until the top is golden and bubling.
- Serve immediately.
CHICKEN AND ASPARAGUS AU GRATIN
The recipe is from a Betty Crocker cookbook, 1954, and I use it frequently. I've tried it with ham instead of chicken and other green vegetables but it was not good. Use fresh asparagus--I steam pieces for about 2 min. I always make a double batch and freeze one. For color, I like to serve with Harvard beets, or in summer with sliced tomatoes.
Provided by MacV3712
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix bread crumbs with cheese and 1/4 cup of.
- the melted butter.
- Line a 7X11X1-1/2 inch greased baking dish.
- with half the crumb mixture.
- Scatter asparagus over the crumbs.
- Melt remaining butter, add flour and make a.
- roux, then add milk and stir well.
- Add chicken to the sauce mixture and pour.
- over asparagus.
- Sprinkle top with remaining crumbs and cheese.
- mixed together.
- Bake at 350 degrees for approximately 35-45.
- minutes, just till crumbs have browned a bit.
- If freezing, do not bake before freezing.
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling around in the middle of cooking.
- Choose the Right Asparagus: Look for asparagus spears that are firm and have tight, closed tips. Avoid spears that are limp or have brown or yellow spots.
- Don't Overcook the Asparagus: Asparagus cooks quickly, so be careful not to overcook it. Overcooked asparagus will become mushy and lose its flavor.
- Use a Variety of Herbs and Spices: Don't be afraid to experiment with different herbs and spices to flavor your chicken and asparagus gratin. Some good options include garlic, onion, thyme, rosemary, and paprika.
- Serve Immediately: Chicken and asparagus gratin is best served immediately after it is baked. This will ensure that the gratin is hot and bubbly.
Conclusion:
Chicken and asparagus gratin is a delicious and easy-to-make dish that is perfect for any occasion. With its creamy sauce, tender chicken, and crisp asparagus, this gratin is sure to be a hit with everyone at the table. So next time you're looking for a quick and easy weeknight meal, give chicken and asparagus gratin a try. You won't be disappointed!
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