Rick Stein's Cornwall: Cider, Chicken and Leek Gratin Recipe - Rick Stein

Name: Rick Stein's Cornwall: Cider, Chicken and Leek Gratin Recipe - Rick Stein
Cuisine: European, British
Ingredients: 50g butter; 500g boneless, skinless chicken thighs, in 4cm cubes; 2 good sized leeks, trimmed and sliced; 1 tsp soy sauce; ¼ tsp pimenton; 150ml cider; 1 heaped tsp Dijon mustard; 300g double cream; 350g potatoes, such as Maris Piper, scrubbed and very finely sliced; 50g cheddar cheese, grated; Salt; Linkedin

6 steps

Updated at: Wed, 16 Aug 2023 19:59:28 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per recipe

Calories2931.7 kcal (147%)

Total Fat218.2 g (312%)

Carbs92.5 g (36%)

Sugars34.8 g (39%)

Protein118.3 g (237%)

Sodium2177.7 mg (109%)

Fiber7 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

50gbutter

500gboneless skinless chicken thighs

in 4cm cubes

2leeks

good sized, trimmed and sliced

1 tspsoy sauce

¼ tsppimenton

150mlcider

1 heaped tspdijon mustard

300gdouble cream

350gpotatoes

such as Maris Piper, scrubbed and very finely sliced

50gcheddar cheese grated

salt

Instructions

Step 1

Serves 4

Step 2

You’ll need ovenproof dish approx. 26cm x 20cm /or 23cm diameter round and preheat the oven to 200c/180c fan.

Step 3

Heat half the butter in a frying pan and fry the chicken until golden then transfer to a plate.

Step 4

Add the leeks to the pan with the rest of the butter over a low heat, soften them without colouring. Then add the cider, mustard, soy sauce, pimenton, salt and cream – bring to a boil for 2-3 minutes to thicken. When combined, add the chicken back to the pan with any juices then tip into your ovenproof dish. Arrange the potato slices over the filling and sprinkle over the cheddar and sprinkle with pimenton.

Step 5

Bake in the oven for about 30 minutes until bubbling and golden and the potatoes are tender.

Step 6

Serve with green leafy vegetables.