Blue cheese, chicken and asparagus gratin

This delicious dish is a great way to use up leftover chicken.
GET TO KNOW YOUR CUTS
• Supremes: This is the breast with part of the wing attached and is the most tender cut. Pan-fry it quickly to brown the skin, before finishing by roasting it in the oven. It also works well stuffed with herbs and spices.
• Drumsticks: The strong flavour of drumsticks are matched perfectly with robust flavours such as chilli, honey and soy sauce, and they can be fried, baked, casseroled or braaied.
• Marylands: This is a cut with the thigh and leg attached. It’s a convenient serving-sized portion and can be baked, fried or slowcooked in casseroles.
• Wings: The wings add flavour to stocks and soups, or can be fried, baked, casseroled or braaied. Meat closest to the bone is generally the tastiest, so wings provide succulent morsels that readily take on marinating flavours and spices.
• Skinless chicken fillets: With the skin removed and all fat trimmed, they are the perfect healthy option. Because of the low fat content, chicken fillets respond best to short cooking times and high heat.
• Store fresh, uncooked chicken in its original packaging in the coldest part of the fridge for no more than two days, after which it should be frozen.
• When storing a stuffed, cooked chicken, always remove the stuffing before refrigerating.
• Thaw chicken in the fridge, not at room temperature. If you use a microwave to thaw chicken, cook it immediately.

Print Recipe

Blue cheese, chicken and asparagus gratin

Serves: 4

Cooking Time: 40 mins

Ingredients

• 30ml (2 tbsp) butter
• 15ml (1 tbsp) olive oil
• 4 chicken breasts

• Sauce

• juice of 2 lemons
• 400ml fresh cream
• 15ml (1 tbsp) Dijon mustard
• 200g butter, cubed
• 100ml fresh cream, whipped
• 2 large egg yolks
• 20ml (4 tsp) fresh chives, chopped
• 60ml (¼ cup) blue cheese, crumbled
• salt and freshly ground black pepper, to taste
• 45ml (3 tbsp) fresh parsley, finely chopped
• 60ml (¼ cup) Parmesan, freshly grated
• 30ml (2 tbsp) breadcrumbs
• 100g baby fennel, cut in half lengthwise
• 12 asparagus spears, trimmed
• 100g fine beans, trimmed

Instructions

1

Preheat the oven to 200°C.

2

Heat a frying pan with the butter and olive oil, and brown the chicken on both sides. Don’t overcook the chicken. Place the chicken breasts in an oven tray, cover with foil and bake until golden brown and cooked, about 15 minutes.

3

For the sauce, heat the lemon juice in a saucepan and simmer until reduced by half. Whisk in the cream and mustard, and reduce by half again. Whisk in the butter.

4

Combine the cream, egg yolks, chives and cheese, and whisk into the sauce. Season and set aside.

5

Combine the parsley, Parmesan and breadcrumbs and set aside.

6

Bring a pot of salted water to the boil and blanch the fennel, asparagus and beans until tender. Refresh in a bowl of ice water, drain and arrange in a large ovenproof dish.

7

Remove the chicken from the oven and preheat the grill to the highest setting. Place the chicken on the vegetables, spoon the sauce over and sprinkle with the breadcrumb mixture. Grill until the sauce turns golden brown and bubbles, about 2 – 3 minutes. Serve immediately.

Notes

To drink: Go for the slightly sweet De Morgenzon Chenin Blanc.