Green Stockings Craft & Design

September 10, 2016

The “Mummy, *sigh* I love cheese” Chicken and Veg Au Gratin

Filed under: Food — Tags: , , , , , , , , — GreenStockings Craft & Creative Events @ 9:32 PM

Imagine, if you will, a dinner that a toddler with a preference for white food (and her parent with a similar preference) will enthusiastically eat, that’s low carb, and amazingly delicious.  You may have stumbled across this delectable dish.  Soon to become your favourite high-fat-low-carb meal, the kind you’re still thinking about days from now, this bake is perfect fall food.

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Feeds: 4 adults
Impressive rating: very high
Time intensive: very
Note: read through all instructions before beginning!

Ingredients

4 boneless chicken breasts (skinless if you prefer, but really, it’s really better skin-on)
2tbsp dijon mustard
2tsp garlic powder
Salt & pepper

1 large rutabaga,  peeled and sliced 1/4″ to 1/2″ thick
1 bulb fennel, top shoots cut off, sliced into thin wedges
1/3 cup olive oil
1tbsp cider vinegar
1tbsp roasted garlic goat cheese
Salt & pepper

3 leek stalks (white parts only), sliced into rings and washed
2 jalapeño peppers, seeded and diced
2tbsps butter

300g each mozzarella cheese and brick cheese, grated
2 tbsps roasted garlic goat cheese
2 tbsps blue cheese
1/2 cup 40% organic cream

Fennel and Rutabaga:

Set oven to 375F
Lay out rutabaga and fennel on baking sheets.
Mix oil, vinegar,  goat cheese, salt and pepper,  and brush onto vegetables.
Roast for 25 mins, turn veggies and cook for additional 10 minute increments until lightly browned.
Take out of oven and set aside

Chicken:

Marinate the chicken in mustard and garlic powder, then grill on the BBQ.  Once cooked, slice and set aside

Leeks:

Sauté jalapeños in butter in a large cast iron skillet which can be put in the oven.  Once they begin to soften, add leeks.  Cook on medium-low heat until soft.

Au Gratin:
Set oven to 375F
Grate mozzarella and brick cheese and set aside
Mix cream, blue cheese, and goat cheese in a small bowl and set aside.

Mix roasted vegetables and chicken pieces together and divide into two batches.
Combine first batch with leeks and jalapeños in the bottom of the frying pan, lay half of grated cheese on top.

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Spoon out the second half of the chicken and vegetable mixture on top of the cheese
Lay the second half of the cheese on top.
Pour the cream and cheese mixture on top of the bake.

Bake for 25 minutes or until golden brown.  Let stand 5 to 10 minutes before serving.
Fight over who gets to take the leftovers for lunch.
Easy vegetarian adaptation: omit chicken

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