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.