Main Course Dishes

Chicken & Chorizo Stew – A Cold Nose Dish

Project4_Page000Yes, it’s that time of year again where the nights are getting darker, the bikini’s are firmly locked away in their summer drawer and we are all freezing are bottoms off when we open our front doors to head to work in the mornings.

It’s stew time!!! And I have the perfect one for those that want warmed-up cold noses and one-pot-wonders. I present to you, Chicken & Chorizo Stew!

This dish is good. And why wouldn’t it be? You’re pairing chicken with a fiery Spanish pig sausage for God’s sake! Definitely, a greater love story than Twilight… Match made.

Chorizo packs a great deal of flavour and it works really well with the delicate chicken. This stew has a slightly smoky, spicy flavour and the chicken ends up falling off the bone; moist and succulent!

It’s also super for winter dinner parties. I made this last year (yes; last year. Worst. Blogger. EVER) and it was for a dinner party with some friends. The dish was delicious and convenient because once you have done the prep and done the simple steps outlined below, there really is little else for you to prepare but maybe a green salad and opening a few bottles of red wine.

So warm up those noses, sit back and enjoy!

Difficulty: Easy

Prep and cooking time: 95 minutes

Price:  €16

Music I listened to: 

Instead of listening to music, I watched a few episodes of “Friends”. Ah, it never gets old.

Wine I drank: Pinot Noir

Serves: 4



  • 3 tbsp extra virgin olive oil
  • 150g chorizo, cut into ½ cm slices
  • 850g-1kg chicken pieces
  • 1 large onion, peeled and sliced
  • 3 cloves of garlic, peeled and sliced
  • 1 stick of celery, trimmed and diced
  • 200ml of white wine
  • 1 can of chopped tomatoes
  • 1 yellow pepper, deseeded and cut into 3cm pieces
  • 2 tsp paprika
  • 4 potatoes, peeled and quartered
  • Sea salt  and black pepper



Preheat the oven to 170˚C/330°F.

Heat 1 tablespoon of the olive oil in a large ovenproof casserole dish over a medium heat. Gently fry the chorizo until it starts to brown and the oil has turned all lovely and red. Remove the chorizo from the casserole dish to a clean plate.

Turn the heat up to medium-high and add half of the chicken pieces. Brown them on all sides for about 3-4 minutes and then remove them to the plate with the chorizo. Brown the other half of the chicken in the same way and remove to the plate as well.


Add the rest of the olive oil to the pan and then the onion, garlic and celery. Fry until soft. Add the wine to the pan and let it boil for a few minutes,


Now add the tomatoes, chicken and chorizo.

While the casserole is coming to the boil, add the pepper pieces, paprika and the potatoes to the casserole and cover with a lid. Let it simmer for 5 minutes and then transfer to the oven for an hour.


Remove the lid for the last 15 minutes to let the top brown.

Serve with a lovely green salad and a spicy Rioja Reserva to wet the pallet!


Categories: Chicken, Main Course Dishes | Tags: , , , , , , , , , , , , , , , , , , , , | Leave a comment

Pigging out! Fillet of Pork Wrapped in Parma Ham with Spinach, Prune and Pine Nut Stuffing


I really love a bit of pig. It’s so versatile. Each part of the meat tastes different and you can do so much with it. I know some people are not hot on pork because the little brat can get stuck in between your teeth and it can be rather chewy. But there is a piggy option that won’t cause these little quandaries…

I present you with pork fillet. Ta-dah!

So this recipe is not actually mine. The gravy I added to it is mine but not the stuffed pork recipe. My friend gave me this free supplement cookbook that came with The Irish Times one Sunday and it had this recipe in it. It’s by a lady called Domini Kemp and she created it specifically for dinner parties when the host desires as little leftovers as possible. Now when I made this, it was just for me and my mother (who eats sparrow sized portions. No joke) so we of course had leftovers. However, I know how yummy this dish is and the plates would have been licked clean if we had more mouths to feed that night.

If you are not completely sold on pork yet, give this a go. It’s good and tender and the stuffing is lovely as it has so much flavour with just the right amount of prunes to add a bit of sweetness.

Difficulty: Easy-Medium

Prep and cooking time: 90 minutes if doing it all in one go and not prepping it the day before you want to serve it.

Price:  €21

Music I listened to: 

I actually cooked this meal while watching re-runs of ‘The Fresh Prince of Bel-Air’… never gets old!

Wine I drank: Pinot Noir

Serves: 4-6


  • 1 pork fillet
  • 1 onion, peeled and diced
  • 2 tbsp olive oil
  • 4 smoked streaky bacon rashers, diced
  • 2 cloves garlic, peeled and crushed
  • 150g baby spinach
  • 130g stoned and chopped prunes
  • 2 tbsp pine nuts
  • Salt and pepper
  • 4-6 slices Parma ham
  • Pork stock (optional if you want gravy)
  • Glass red wine (
  • 8-10 shallots, peeled
  • Big knob butter
  • 1 tbsp redcurrant jelly

For the gravy (optional):

  • 150ml red wine (approx)
  • 200ml pork stock (approx)
  • 1-2 tsp cornflour


Preheat the oven to 180˚C/360°F.

Slice the pork in half, lengthways but not all the way through. Put it between two sheets of clingfilm and bash the life out if it with a rolling pin so you turn it into one large rectangle of flattened fillet.

Now make the stuffing; gently sweat the onions in the olive oil until soft. Turn up the heat and add the rashers. Fry until brown and crispy.


Add the garlic, spinach, chopped prunes and pine nuts and sauté until the spinach wilts. Keep the heat turned up so that any water from the spinach evaporates. See ya H2O… Project2_Page000Season and set aside to cool.

Once the stuffing is completely cold, you can stuff the pork and leave overnight, ready to cook. If you’re cooking it straightaway, then it’s ok to stuff the pork while the stuffing is still warm. It won’t poison you.

Spoon the stuffing in a straight line down the middle of the pork, then roll the pork and wrap it up with the Parma ham, all nice and snuggy like. Tie at intervals with a string down the length of the pork fillet.Project3_Page000If you want to make a gravy, put some water with pork stock and a little red wine into the roasting tin and place the pork fillet on top of it. It will make a yummy gravy.

Roast in the oven for 20 minutes.

Meanwhile, heat up the butter in a saucepan and gently seat the shallots until golden brown.Project4_Page000

Take the pork out of the oven and add the buttery shallots to the roasting tray and some more stock and wine if necessary and smear the fillet with the redcurrant jelly. Baste with the juices, season with black pepper and roast for another 20 minutes.


So basically, the pork is roasting for 40 minutes in total.

Leave to rest for 10 minutes before carving. At this point, I thicken the gravy with a little cornflour in the roasting tin over the hob on a low heat. You just want it simmering. Stir gently and once thickened to your liking, take off the stove. Serve it with the delicious pan juices or gravy and whatever accompaniments you desire. My personal preference is roasted parsnips, carrots and potatoes.


Mmmmmmmm, stuffed pig…

Categories: Main Course Dishes, Pork | Tags: , , , , , , , , , , , , , , , , , , | 10 Comments

Duck Breast with Passion Fruit Sauce

Mmmmm, good old quack, quack. Duck is probably my favourite of all game and used to be the only dish I would ever order on a restaurant menu. The meat is so rich and succulent especially when served in its snuggy jacket of duck fat. It is also one of the healthier of meats if you decide to remove this fat jacket. So it really provides the best of both worlds; lean and low in fat one minute, rich and succulent the next!

I find cooking with duck certainly makes a meal more memorable and it’s a lot simpler to cook then people may think. Over the last few years, this aquatic bird meat is now much easier to locate and acquire for home cooking and I love that duck is now much more readily available to purchase in supermarkets.

This recipe below is for Duck Breast in Passion Fruit Sauce and it is based on a recipe from however I have changed the cooking method of the duck breast and the quantities. I also served it with two of my previously blogged side dishes of Potato Rösti and Braised Savoy Cabbage with Pancetta and Rosemary. (Links provided below).

Savoury duck goes so well with the sweetness of the passion fruit and it’s a lovely, classy dish to serve. It is so much more interesting than chicken and a welcome change to the usual beef.

Gather your ingredients and get quacking! (Oh Lord… deeply apologetic).

Difficulty: Easy

Prep and cooking time: 30 minutes, not including the side dishes

Price:  €13

Music I listened to: 

“I’m Not Yours”, Angus and Julia Stone

“Mmm, Mmm, Mmm, Mmm”, Crash Test Dummies

“All My Days”, Alexi Murdoch

“One Of These Things First”, Nick Drake

“Dance With Me Tonight”, Olly Murs

Wine I drank: Chardonnay

Serves: 2


  • 2 duck breasts
  • Salt and pepper
  • 2 passion fruits
  • 1 star anise
  • 40ml whiskey
  • 50ml maple syrup
  • 5g black treacle



Start with the passion fruit sauce. Cut the fruit in half and remove the pulp, seeds and flesh with a spoon and place in a small saucepan. Add the whiskey and star anise. Bring to the boil.


The whiskey may flambé. If it doesn’t, light it and flambé it. (Try not to burn your eyebrows)…

Remove the pan from the heat allowing the alcohol to burn off. The flames will die down once the alcohol has evaporated.

Add the maple syrup and black treacle and bring back to the boil.

Remove from the heat again and set aside in order to allow the flavours infuse. Reheat when ready to serve.

Now to the quack, quack.  Preheat the oven to 200˚C/390°F. Score the meat of the duck by slicing it repeatedly diagonally one way and then again the other way making a criss-cross pattern. Season the breasts on both sides.

Get a cold, ovenproof frying pan and place the duck skin side down.  Over a medium heat, gently fry until the skin becomes golden brown, about 5-7 minutes. Sear the other side for a few seconds and then flip back over, skin side down. Transfer the pan to the oven for 6-8 minutes, then remove from the oven and place on a plate or a board. Rest for 5 minutes. (Ignore the extra duck breast in the pics below. I just always make extra)…

Reheat the passion fruit sauce and once rested, slice the duck into elegant pieces. The duck should be medium rare to medium pending on the thickness of your duck breast. Place neatly onto warm plates and sprinkle the passion fruit sauce around it.

Serve with my Potato Rösti and Braised Savoy Cabbage with Pancetta and Rosemary!!


Categories: Game, Main Course Dishes | Leave a comment

Roasted Garlic, Basil & Parsley Pesto with Pan-Fried Chicken & Penne

Garlic- The Love of My Life! I am pretty sure that if there are such demons as ‘vampires’ out there in this world, they would run a mile from me. I have always, for as long as I can remember, just LOVED garlic. I just adore the smell of it on my fingers when I chop it, the fragrance it omits when it’s being fried and the essence that comes from the oven when it is roasted. Yeah, some people love garlic but hate its smell but this ‘stinking rose’ has a gorgeous fragrance in my book. I would read a recipe and when the ingredients list says ‘1 clove of garlic’, nine times out of ten I just think, “Puh, you wimp”!!! One clove equals two or maybe even three cloves in my translation. Load ‘em up!

To me, it’s just as important as salt and pepper and it is a staple for pretty much every dish I create. It adds its own natural, saltiness to food and it is a great old pal when it comes to aiding the management of blood pressure and cholesterol levels.

Yes, my name is Monica and I am a garlicholic.

Anyway, onto the story of my recipe! So I was feeling slightly delicate one Saturday afternoon which was due to a relatively heavy night celebrating my friend’s birthday when, it happened… The Hangover Munchies. However, these were not the kind that made me want to eat anything deep-fried and wrapped in bacon, but it was the type that encouraged a craving for a hearty, flavourful and cooked-with-love class of dish. Right away I knew what I wanted and what had to be the heroes of my next creation; Garlic and fresh herbs!!  Oh and maybe chicken too. And I want penne pasta. Oh and asparagus. Ok, to the supermarket before I add something stupid in there.

So I returned with all my ingredients and over a few glasses of Italian vino, I whipped up this dish. And it was amazing!! I finished my meal with a very happy little tummy and I was so satisfied that I couldn’t wait to cook it for my loved ones the next time I’m in the mood for some garlic loving!

If you adore garlic, try this!! It really is beautiful. Enjoy.

Difficulty: Easy

Prep and cooking time: 1hr 10 mins

Price:  €10

Music I listened to: I actually cooked while watching ‘(500) Days of Summer’.

Wine I drank: Montepulciano d’Abruzzo

Serves: 2


  • 4 garlic bulbs
  • 1 small baking potato
  • 300ml olive oil (the higher the quality the better)
  • 2 handfuls fresh basil
  • 1 handful fresh parsley
  • 2 organic chicken breasts
  • 7oz/200g penne pasta
  • 175g asparagus
  • 25g/1oz grated parmesan
  • Salt and freshly ground pepper



Preheat the oven to 180°C/350°F/gas mark 4. Place the garlic bulbs, unpeeled, in a shallow roasting tin and drizzle 200ml of the olive oil over them. Bake in the oven for 40 minutes. The smell will be amazing after about 20 minutes! Remove and let cool but be sure to keep the infused olive oil that is left on the roasting tray. You will be using this for the pesto!

As the garlic is roasting, rinse the potato, keep the skin on and bring to the boil in a heavy saucepan with salted water. Reduce the heat and let simmer until just ever so slightly undercooked. About 11 minutes. Drain and let cool. Remove the skin.

Now the chicken! Wash the breasts and pat dry with a kitchen towel. Season the chicken on both sides with salt and pepper.

Once the garlic has cooled, coarsely chop the herbs and potato, than transfer to a mortar. Squeeze out each clove of the cooling garlic into a bowl to produce a squishy, sticky, gorgeous purée. Transfer this to the mortar and add the reserved garlic infused olive oil. Add some seasoning and grind with the pestle.

Gradually add the remaining 100ml olive oil as you are grinding. You don’t have to use all the olive oil if you would rather the pesto be less oily. Keep grinding until all the potato has broken down and the pesto reaches a course, spreading consistency.

Bring a large, heavy saucepan of salted water to the boil and cook the pasta until al dente (firm to bite), which is about 8-10 minutes. Drain the pasta and place in a large bowl.

While the pasta is boiling, get your chicken ready. Add some olive oil to a heavy bottomed frying pan and bring to a medium-high heat. Add the chicken breasts and then turn down the heat to medium. Cook for 5 minutes on one side then turn over and fry for 6 minutes

Remove the chicken breasts from the pan and place on a chopping board to rest for a few minutes.

Cut the bottom ends off the fresh asparagus. Discard then chop the asparagus in half and place in a pan of boiling water. Blanch the asparagus for 1-2 minutes and remove from the water.

Now bring your attention back to the chicken and slice the beautiful chicken lengthways.

Add the chicken, roasted garlic pesto, asparagus and parmesan to the bowl of pasta and toss all the ingredients together. Season to taste.

Serve up in a warm dish and enjoy this gorgeous, yummy meal with some warm ciabatta or side salad and a glass of whatever wine you fancy!

Categories: Chicken, Main Course Dishes | 2 Comments

Tray-Baked Salmon with Olives, Green Beans, Anchovies & Tomatoes with Spicy Saffron Rice & Basil Aïoli

Ah salmon, I love you!! This freshwater fish is beautiful, vibrant and colourful and is known for its high protein and amino acid content. It is relatively cheap to buy, versatile, so scrumptious and good for you. It is silky, delicate and creamy in flavour and brightens up any dish visually and tastefully.

This salmon recipe is an old Jamie Oliver classic. It is a simple, tasty dish and I like to serve it with my oily basil aïoli and spicy saffron rice. Yes, yes, I know… saffron is a spice that is currently more expensive than gold but it is worth the purchase! The bitter, honey-like taste of the saffron and the heat of the dried chillies in the rice really compliment this delicious, oily fish! The lemon juice and basil in my aïoli is a wonderful accompaniment. It adds a wonderful flavour and richness when drizzled over the cooked salmon.

I personally insist on paying a little extra for organic salmon rather than skimp on regular farmed. Not only does it taste so much better and the flavour is so much bigger but even visually, it is gorgeous. The colour is bright orange/red and when you compare it to its paler and regular, farmed counterpart; you can really see there is no comparison.

This is such a simple dish to make and so full of flavour! Enjoy.

Difficulty: Easy

Prep and cooking time: 35 minutes

Price:  €20

Music I listened to: 

‘Here Without You’, 3 Doors Down

‘9000 Days’, Roger Kellaway

‘Welcome Home, Son’, Radical Face

‘Ever Fallen In Love’, Pete Yorn

‘Adventures In Solitude’, The New Pornographers

Wine I drank: Chenin Blanc

Serves: 2


Oily Basil Aïoli

  • 1 clove of garlic, peeled and finely chopped
  • 1 tsp salt
  • 1 small egg yolk
  • 1 tsp Dijon mustard
  • 100ml extra virgin olive oil
  • lemon juice, to taste
  • few fresh basil leaves (not included in photo)


Spicy Saffron Rice

  • 400g white basmati or Thai-jasmine scented rice
  • 650ml chicken stock
  • 2 tbsp fish sauce
  • 1/2 tsp saffron threads
  • 1/2 tsp dried chillies
  • squeeze of lemon juice


Tray-Baked Salmon

  • 150g/5oz green beans
  • 15 cherry tomatoes
  • 1 handful of pitted black olives
  • 3 large garlic cloves, whole and unpeeled
  • 2 tbsp extra virgin olive oil
  • salt and freshly ground pepper
  • 2 x 225g/8oz thick organic salmon fillets, with or without skin (I prefer with skin as it keeps the fish together and does not fall apart)
  • 1 lemon
  • 1 handful of fresh basil
  • 8 anchovy fillets



First make your aïoli. Mash up your garlic with 1 teaspoon of salt in a pestle and mortar or alternatively, you can just finely chop the garlic. Put the egg yolk and mustard into a bowl and whisk, and then start to add your olive oil. Be sure to add this a little at a time while whisking.

Once all the oil has been mixed in, add your garlic and lemon. Be sure to taste and see how much lemon you wish to add. Then tear the basil leaves and add them to the mixture. Season with salt and pepper.








Transfer to a pouring jug. You may have a lot of aioli for 2 people (this quantity serves 4) so you can cover it, put it as a leftover in the fridge and use it for another meal. This should last 2-3 days once refrigerated.

Now make your spicy saffron rice! Pour your stock into a medium sized pot and place the pot over a hob on a high heat. As the stock is being brought to the boil, add the saffron, chilli and lemon juice. Stir well and then add the rice with the fish sauce and bring to the boil.









Once boiling, reduce the heat to a low temperature and cover. Cook for about 15 minutes or until all the liquid has been absorbed by the rice. When most of the liquid has gone, turn off the heat and keep the lid on. The remaining liquid will be absorbed by the rice. This can be made ahead of time and reheated when you are ready to eat. Taste-test the rice before serving and stir in a few splashes fish sauce if you think the rice needs more flavour. (Careful not to add too much as fish sauce is very salty).

Saffon rice; finished product!

Finally; the salmon! Preheat the oven to a high temperature, about 220°c. First, tail the green beans if needed (basically, chop a little off each end) and then blanch them in salted, boiling water and drain. Smash the whole, unpeeled garlic cloves under a large knife and leave the skin on. Put them in a bowl with the olives, cherry tomatoes and toss them in the olive oil. Add the torn basil leaves and season with salt and pepper.


Quickly wash the salmon under the tap and pat dry with a paper towel. Squeeze the juice of half a lemon over both sides of the fillets and also season with salt and pepper on both sides. Drizzle a little olive oil over the top.

Squeeze lemon juice on the fillets & season

On a baking tray, place the salmon fillets at one end and the green bean mix on the other end of the tray. Lay the anchovies of this mixture. Roast in the preheated oven for 10 minutes, then remove and put on a plate.

Lay the anchovies on top of the green beans

Serve this with the homemade chilli saffron rice and the oily basil aïoli. Drizzle this over the salmon to your liking. You can also serve the salmon with an optional lemon wedge.

Enjoy with a yummy glass Riesling or Merlot!

That’s it. Bon appétit!

Categories: Fish, Main Course Dishes | 1 Comment

Chicken And Broccoli Gratin: The Gratin That Annihilates All Other Gratins

Food lovers; your search for the tastiest and sexiest gratin stops right here!!! This chicken and broccoli gratin is by far the nicest I have ever had the privilege to make and it leaves you wanting more and more despite how much your belt buckle is hinting that there is no more room left at the inn.

For those that are not familiar with gratin, ‘Au Gratin’ originated from French cuisine and it’s basically a technique where food is placed in a shallow, oven-proof dish and then topped with cheese, breadcrumbs, egg and/or butter. It is then browned in the oven. Gorgeous, simple and yummy.

Me likey a good gratin and this is it! I first made this in June for my friends, Suzy and Brendan. They just had their first daughter and it was Brendan’s birthday so I figured they could do with a treat. Therefore, I threw on my chef apparel and acted as personal cook for the evening. They thanked me in wine. I was happy with this exchange.

It was a hit all round and second helpings were a given. It was also the first time I made my own chicken stock for a recipe and for those non-believers of homemade bouillon out there, try it and you will be converted to the church of homemade stock. It’s healthier and literally changes the quality of the dish from tasty to ‘Oh my God, this is the meal to end all meals’. Sadly, it has now turned me into a chicken stock snob and Knorr bouillon cubes just don’t cut the chicken anymore.

This gratin is quite simple to make but it does require some time to put together if you want to do it right and not cheat. That means no processed stock cubes, making the stock from scratch by using a whole chicken, leaving it to sit overnight and making your own roux which is so easy even my 13 week old Goddaughter can master it.

My inspiration for this recipe comes from the Avoca Cookbook and they regularly serve their version of this in their café in Kilmacanogue, Co. Wicklow; I have changed it by adding button mushrooms to the gratin and garlic and dried mixed herbs to the stock, leaving it to marinate overnight. In addition, I insist on using a whole, uncooked chicken for the stock and not skimp with just a couple of chicken breasts. The bones from the whole chicken make the skin so tender which adds the full amount of flavour to the bouillon.

Enjoy making this! I am jealous of your finished product already. Oh yes, it is THAT good!!

My Sous-Chef/Photographer!

Difficulty: Easy-medium

Prep and cooking time: 3.5 hours spread over 2 days

Price:  €15

Sous-Chef/Photographer: My ball and chain

Music I listened to: X-Men: First Class soundtrack by Henry Jackman

Wine I drank: I was actually in the mood for some beer so I had a few Coors Light

Serves: 6


The Stock Ingredients

The Stock

  • 1 whole, uncooked Chicken
  • 1 Onion, peeled and chopped
  • 2 Celery sticks
  • 2 Carrots, peeled and chopped
  • 2 Garlic cloves, peeled and chopped in half
  • A few sprigs of Parsley
  • 1 Bay leaf
  • 1 tbsp dried, mixed Herbs
  • A few black Peppercorns


The Gratin

The Gratin Ingredients

  • 600ml/1 pint Chicken stock reduced from the prepared above
  •  300ml/1/2 pint double Cream
  • 110g/4oz Roux (please see below for ingredients)
  • 1 whole shredded Chicken from above stock ingredients
  • 100g button Mushrooms, cut in half
  • 1 large head Broccoli, divided into florets
  • 85g/3oz Butter
  • 140g/5oz Breadcrumbs



  • 50g/2oz Butter
  • 50g/20z plain Flour



Day 1…. The Stock!

Put the whole chicken in a large saucepan with the onion, celery, carrots, garlic cloves, parsley, bay leaf, dried mixed herbs and peppercorns and enough water to cover.

Bring to the boil slowly, then reduce the heat and simmer until the chicken is cooked. This should be about an hour. Take away from the heat and remove the chicken from the saucepan and leave to cool.











Once cool, strip the meat off the bones, dice and set aside to cool then cover and place in the fridge for use in the gratin the following day.


(Ignore the yellow peppers! They were used for another dish I was also preparing)











Cover the cooking liquid and leave to cool overnight. This will allow the flavours to intensify and come together naturally. That’s it for this evening! Sit down, relax and think how gorgeous dinner is going to be tomorrow.


Day 2…. The Gratin!

It’s gratin dinner night! Now get down to business; boil the reserved stock that you prepared the day before until it is reduced by half then strain the liquid. (This basically means taking out or sieving all the cooked vegetables from the stock).  Then bring to the boil again until it is reduced to 600ml/1 pint. This whole process may take over an hour.

While the liquid is reducing, make the roux with the flour and butter outlined above in the ingredient list. Melt the butter, add the flour and cook gently over a low heat for 5 minutes. Be sure not to colour the roux. Set aside and allow to cool. It’s that simple.








Now, back to the liquid! Once it has reduced to the required amount, add the cream and return to the boil. Reduce to a low-medium heat and whisk in the roux a little at a time. You will notice the sauce start to thicken.











Stir in the chicken you set aside in the fridge the day before and the button mushrooms with broccoli. Season with salt and pepper to taste… yes; TASTE! This is when you first get the chance to sample what is about to come!











Once you have stopped sticking your spoon or finger into the sauce (purely to make sure the seasoning is correct of course…), pour the mixture into an ovenproof dish.

Now for the topping; Melt the butter and mix with the breadcrumbs. Spread over the chicken mixture and bake in a preheated oven to 180°C/350°F/gas mark 4 for 20-30 minutes or until brown and bubbling.

NOTE: You don’t have to throw the gratin in the oven immediately. When I have friends over, I make this ahead, leave it aside and put it in the oven when we are ready to eat. I recommend you increase your cooking time from 20 mins to 25-30 mins if you do this.

I serve this with carrots, coated in honey, butter and chopped parsley and also some new potatoes rolled in butter with chopped shallots.

Enjoy the most fabulous gratin. Be sure to wear your stretchy pants to make room for seconds!!!!

Categories: Chicken, Main Course Dishes | Leave a comment

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