Leek and Chicken Gratin チキンとリーキのグラタン

May 19, 2010 § Leave a comment

The first time i fed my hubby leek, he said “what is that smell so good in my mouth?”  Since then, he loves leek a lot, Leek & Chicken Gratin is the first leek recipe that I made for him.  I like making gratin dishes because I can prepare it in the morning and set the oven to bake at exactly the time i want, so when we come home in the evening we can have a fabulous fresh hot meal for dinner!  Better yet this dish has chicken, leek and rice at the bottom, I don’t have to cook anything else as it’s already well-balanced!

What you’ll need (serve 3-4 people):

  • 2 cups – Rice;
  • 4 – Chicken breast/ thigh, washed and cut into 1-inch pieses;
  • 2 – Leeks, white and light-green parts only, cut crosswise into 1/2-inch pieces;
  • 2 cups – Whole Milk (or even half and half);
  • 3 tbsp – All-purpose flour;
  • 2 tbsp – Butter;
  • Camembert Cheese, thinly sliced;
  • Salt & Pepper

Cook rice in a rice cooker, if you don’t have one you can substitute it with any kind of short pasta.  Add chicken pieces in single layer in a heated non-stick pan, cook until just golden brown, transfer chicken to a bowl.  Use the same pan, melt butter and add leek, cook until it’s a little bit soften, 2 minutes.  Add 1 tbsp of flour, stir well, then add 2/3 cup of milk, stir well again, repeat 3 times.  Add chicken back to the pan, mix well.  It’s alright even the sauce is not very thick because the rice is going to absorb it!!  Spread rice in a ceramic baking dish, then spread gently the chicken & leek cream sauce on top, and put sliced camembert cheese on top.  Bake for 20 minutes or until the surface is lightly golden in a 375 degrees pre-heated oven.

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