Chicken Potatoes Au Gratinjen Recipe 455

CHICKEN WITH POTATOES AU GRATIN & BROCCOLI

Steps:

• Heat oven to 375°F.
• Prepare Potatoes as directed on package for oven baking; stir in broccoli. Spoon into 13x9-inch baking dish sprayed with cooking spray. Top with chicken.
• Bake 30 min. or until chicken is done (165ºF).
• Transfer chicken to plate; cover to keep warm. Stir Cheese Sauce into potato mixture. Serve with chicken.

AU GRATIN CHICKEN CHOWDER

Steps:

• In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings., Saute onion in drippings until tender. Add the potatoes with contents of sauce mix, water, milk, broth, corn and bay leaf. Cook, uncovered, over medium heat for 15-20 minutes or until potatoes are tender, stirring occasionally., Reduce heat. Stir in the chicken, evaporated milk and bacon; heat through. Discard bay leaf.

POTATO GRATIN WITH CHICKEN BROTH, GARLIC AND THYME

Steps:

• Adjust oven rack to lowest position. Heat oven to 350 degrees.
• With motor running, drop garlic through the feeder tube of a food processor to mince. Scrape down sides of bowl. With motor running, add oil through feeder tube; continue to process. Transfer to a small bowl, stir in thyme and set aside. Switch to the slicing blade and slice the potatoes (or thinly slice them with a knife).
• Brush a little of the garlic oil over the bottom of a 9-by-13-inch (or similar size) baking dish. Make 4 layers in this order: potatoes, a generous brushing of the oil, a sprinkling of salt and pepper. Slowly add broth at one corner to avoid washing off garlic and herbs.
• Bake until most of the broth has been absorbed, about 45 minutes. To brown, move pan to middle rack and broil until spotty brown, about 5 minutes.
• Let rest so potatoes continue to absorb liquid, about 10 minutes. May be made ahead, held at room temperature while roast cooks, then reheated.

JACKIE'S EASY AU GRATIN CHICKEN BAKE

Steps:

• Heat oven to 400.
• Spray 11x7" baking dish, or 2 quart casserole with cooking spray.
• Spread broccoli in baking dish.
• Stir potatoes, sauce mix, cheese sauce, boiling water and margarine in a medium bowl.
• Stir in milk.
• Spread over broccoli.
• Place chicken breast halves on potato mixture.
• Bake uncovered for 30 minutes.
• Place cheese slices on chicken.
• Sprinkle with topping.
• Bake 3-5 minutes longer, or until cheese is
• melted, and juice of chicken is no longer pink when centers of thickest pieces are cut.
• Let stand 5 minutes, or until sauce is as
• thick as desired.

AU GRATIN CHICKEN BAKE

Steps:

• Heat oven to 400°F. Spray 11x7-inch baking dish or 2-quart casserole with cooking spray.
• Spread broccoli in baking dish. Stir Potatoes, Sauce Mix, Cheese Sauce, boiling water and margarine in medium bowl. Stir in milk. Spread over broccoli. Place chicken breast halves on potato mixture.
• Bake uncovered 30 minutes. Place cheese slices on chicken. Sprinkle with Topping. Bake 3 to 5 minutes longer or until cheese is melted and juice of chicken is no longer pink when centers of thickest pieces are cut. Let stand 5 minutes or until sauce is as thick as desired.

CHICKEN AU GRATIN

Steps:

• Set oven to 450 degrees.
• Set oven rack to center position.
• Butter a baking dish (large enough to hold casserole).
• For the cheese sauce, melt butter over low heat in a heavy-bottomed saucepan.
• Gently cook shallots and garlic for a few minutes, or less, be careful not to brown.
• Gradually whisk in cream, and then the chicken broth, whisk and cook until smooth (about 5 minutes).
• Blend in grated cheese and green onions, stir until blended.
• Set sauce aside.
• In a baking dish, place the diced chicken, and cover with about 1 cup cheese sauce.
• Top with carrots and green beans.
• Cover with half of potato slices.
• Then pour half of the remaining cheese sauce over the carrots and beans.
• Cover with remainig potato slices, then finish with the remainder of sauce on top of potatoes.
• Sprinkle top with grated cheddar cheese.
• Bake in the center of oven for 40-45 mins.

CHICKEN POTATO GRATIN

Steps:

• 1. Preheat oven to 375 degrees. Boil chicken in a pot of water for 25 to 30 minutes until cooked through. Chicken will no longer be pink inside, and juices will run clear when done. Remove chicken from pot and place on cutting board until cool to touch.
• 2. In a hot skillet, cook the bacon until crisp. Remove from pan and drain on paper towel. Set skillet aside to reserve bacon grease. When bacon is cooled slightly, chop it into small bits. Set aside.
• 3. Add 1 tablespoon of butter to the bacon fat in the skillet and heat until melted. Add 1/2 of the garlic and all the chopped onion. Stir well to coat with butter and bacon grease, and cook on low until onions are soft (10 to 15 minutes). Season mixture with salt and pepper. Remove from heat and stir in about 3/4 of the chopped chives. (Keep the remaining chives to use as garnish later.)
• 4. When chicken has cooled enough to handle, slice into pieces and pull apart (shredding) by hand. Set aside.
• 5. In a large bowl, combine potatoes, heavy cream, 1/2 cup of parmesan, the cooked garlic, onion and chive mixture, and the remaining uncooked garlic. Season with salt and pepper, and stir ingredients to mix and coat the potatoes.
• 6. Begin placing potato slices into the dish by hand, overlapping them shingle-style against each other. (Reserve the cream left in the bowl.) When first potato layer is in place, sprinkle with 1/4 cup of parmesan, then place the shredded chicken over the potatoes to form the next layer.
• 7. Sprinkle the cooked bacon bits evenly over the shredded chicken, and layer 1/2 cup of Gruyere cheese over the chicken and bacon.
• 8. Repeat the next layer with potato slices, continuing to overlap them against each other shingle-style. Sprinkle potatoes with remaining 1/4 cup of parmesan. Continue to layer all remaining potatoes and sprinkle with Gruyere cheese. Top the final layer with any remaining Gruyere.
• 9. From the bowl, pour the cream and its ingredients over all ingredients in the baking dish, making sure to coat all layers evenly. Cover dish with foil, and bake for 1 hour. Remove foil and bake an additional 30 minutes until golden brown. Let stand for 10 minutes before serving. Garnish with remaining chopped chives.

CHICKEN & POTATOES AU GRATIN/JEN RECIPE - (4.5/5)

Steps:

• Directions: Place bacon slices on a foil lined baking sheet. Preheat the oven to 400 degrees and place bacon in the oven for 15 to 20 minutes, or until bacon is crisp & brown. Remove bacon to a paper towel lined plate and pat away any remaining grease. Set bacon aside for later. While the baking is cooking, brown the chicken breasts. In a large skillet or electric fry pan, melt 1 stick of margarine. (I use margarine, because butter burns too quickly) Place 1 cup of flour into a baggie and season it with salt & pepper. About 1/2 tsp of each will do. Shake each piece of chicken in the seasoned flour until it's well coated. Place chicken pieces in skillet and brown until golden on each side. Place browned chicken in a 9×13 " glass baking pan. Cut your potatoes into thin french fry strips, and lay the fries around the chicken (Arctic circle type of thin!) Pour all of the cream over the top of the fries and the chicken. Salt and pepper a bit more. Crumble bacon over the top. Sprinkle at least 2 cups grated Cheddar Cheese over the top. Sprinkle Parsley flakes on top of the cheese. Spray the underside of the foil with pam or pan release, and cover the chicken and potatoes. Poke a fork through the top of the foil, 2 or 3 times to allow a little steam to escape. This way, your cream doesn't boil over into your oven! Cook at 400 degrees for about 1 hour, or until potatoes are tender. Place your oven rack in the middle of the oven to begin with. For crispy potatoes: During the last 15 or 20 minutes of baking lower your rack one more step. This makes the bottom of your potatoes, brown and crispy. EAT! Serve with a nice green salad and warm rolls.

CHICKEN AND POTATO GRATIN WITH BROWN BUTTER CREAM

Steps:

• Season chicken all over with 4 tsp. salt. Place in an airtight container and cover. Chill at least 1 hour and up to 1 day.
• Place a rack in middle of oven; preheat to 425°F. Toss potatoes, shallots, and 2 tsp. salt in a large bowl.
• Melt 4 Tbsp. butter in a small saucepan over medium heat and cook, stirring often, until butter foams, then browns, 5-8 minutes. Immediately remove from heat (it will continue to darken) and stir in cream, garlic, pepper, nutmeg, and remaining 1½ tsp. salt. Set saucepan over medium-low heat and cook, stirring, until salt is dissolved and mixture is warm to the touch. Stir in thyme and sage; remove from heat.
• Heat remaining 1 Tbsp. butter in a large stainless-steel skillet over medium-high until melted and bubbling. Working in 2 batches, cook chicken, skin side down, until golden underneath, about 5 minutes. Transfer chicken to a 13x9" or 3-qt. baking dish and arrange skin side up. Set skillet with pan drippings aside. Nestle potatoes and shallots around chicken (don't place on top). Pour brown butter cream over chicken and vegetables, making sure herbs and spices are evenly dispersed and tucking herbs into vegetables so they don't get too crispy when they bake.
• Bake gratin until cream is mostly reduced and chicken and vegetables are dark golden brown, about 40 minutes. Let gratin cool 5-10 minutes.
• Meanwhile, pulse bread in a food processor until pieces are about oat-size (you should have about 1¼ cups). Toss breadcrumbs in pan drippings in reserved skillet to coat. Cook over medium heat, scraping up browned bits with a spatula, until deep golden brown, 5-7 minutes. Let cool.
• To serve, top gratin with breadcrumbs. Serve lemon wedges alongside for squeezing over if desired.