Tag Archives: turnips

Chicken Gratin

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This decadent, company-worthy casserole, features tender chicken thighs and melted turnips and leeks bathed in a creamy gratin sauce reminiscent of fondue and topped with garlicky breadcrumbs. Sherry and Cognac join forces to cut through the richness of the gratin while adding a touch of nuttiness.

Allow the flavorful browned bits to build in the skillet as the chicken sears — these golden nuggets are key to building the foundation of the cheese-laden sauce. (If necessary, brown the chicken pieces in two batches so that they brown instead of steam.)

For a more funky and pungent flavor, try Gruyère cheese. For a more mild, buttery, and nutty flavor, opt for aged Gouda. The topping of breadcrumbs helps to provide a pleasantly crunchy contrast to the soft, creamy chicken gratin. Tossing the breadcrumbs with olive oil, garlic, salt, and pepper before baking infuses them with extra flavor.

A few things we did differently was incorporate 3 leeks instead of two, use a bit more cheese, and mixed in the cheese with the breadcrumb mixture (that was actually a mistake, but we liked the result!).

We served ours with a Herbed Barley Pilaf. But upon consideration, it was a rather heavy side dish for the gratin, so a green vegetable or side salad might be a better match.

Chicken Gratin

  • Servings: 6
  • Difficulty: moderately easy
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Ingredients

  • 8 small boneless, skinless chicken thighs (about 2 1/4 lbs.)
  • 1 3/4 tsp. kosher salt, plus more to taste
  • 1 1/4 tsp. black pepper, divided
  • 5 Tbsp. unsalted butter, divided
  • 2 medium (about 12-oz.) leeks, thoroughly washed, light green and white parts of leeks cut in half lengthwise, and sliced diagonally into 1 1/2-inch pieces
  • 5 garlic cloves, 4 finely chopped and 1 grated
  • 1 1/4 pounds turnips (about 3 medium turnips), peeled and cut into 1/2-inch pieces
  • 2 Tbsp. all-purpose flour
  • 1 cup chicken stock 
  • 3 Tbsp. (1 1/2 oz.) Cognac
  • 2 Tbsp. (1 oz.) dry sherry
  • 3/4 cup heavy cream
  • 1 Tbsp. Dijon mustard
  • 1 1/2 tsp. finely chopped fresh thyme, plus thyme sprigs for garnish
  • 1/2 tsp. ground nutmeg
  • 5 oz. Gruyère or aged Gouda cheese, grated (about 1 1/4 cups)
  • 3 Tbsp. olive oil
  • 1 1/2 cups fresh breadcrumbs (from 1 small French bread loaf)

Directions

  1. Pat chicken dry with paper towels. Sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 3 tablespoons butter in a large skillet over medium until foamy. Working in batches, if needed, cook chicken, undisturbed, until well browned, about 10 minutes, adjusting heat as needed to prevent browned bits in skillet from burning. Flip chicken; cook until no longer pink on the outside, about 1 minute. (You may to do this in two batches.) Transfer chicken to a plate, and set aside. Remove skillet from heat; do not wipe clean. Preheat oven to 375°F.
  2. Increase heat to medium-high under skillet. Add turnips, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until turnip edges are browned, 4 to 5 minutes. Transfer turnips to a large (2 1/2- to 3-quart) baking dish; set aside. Reduce heat to medium.
  3. Add leeks to the skillet and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook over medium, stirring often, until softened, about 3 minutes. Transfer the leeks to the baking dish with turnips. Do not wipe the skillet clean.
  4. Add remaining 2 tablespoons butter to skillet and melt over medium. Add finely chopped garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add flour; cook, stirring constantly, 1 minute. Stir in chicken stock, Cognac, and sherry. Bring to a simmer over medium, and stir using a wooden spoon to scrape up browned bits from the bottom of the skillet. Stir in cream, mustard, chopped thyme, and nutmeg; simmer over medium, stirring occasionally, until sauce is slightly thickened, 2 to 3 minutes. Remove from heat. Season with additional salt to taste.
  5. Arrange chicken thighs over turnip-and-leek mixture in the baking dish. Pour sauce evenly over the mixture; sprinkle with cheese.
  6. Place the grated garlic clove in a medium bowl. Stir in oil. Add breadcrumbs, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; toss to combine. Sprinkle evenly over chicken mixture.
  7. Bake in preheated oven, uncovered, until breadcrumbs turn dark amber brown, sauce bubbles in the center, and a thermometer inserted in the thickest portion of chicken registers at least 165°F, 30 to 40 minutes. Remove from oven, and let cool 5 minutes. Garnish with thyme sprigs, and serve.

http://www.lynnandruss.com

Adapted from a recipe by Amy Thielen for Food & Wine

Creamy Chicken and Root Vegetable Gratin

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This decadent casserole features tender chicken thighs, leeks and turnips that are bathed in a creamy gratin sauce and topped with garlic breadcrumbs. Turnips are a root vegetable that are often overlooked in the produce section. You may have seen them at the grocery store or farmers market, but are unsure of what they taste like. So, what do turnips taste like?

The answer is not straightforward, as turnips have a unique taste that can vary depending on the cooking method and variety. Here they mellow into a soft creamy texture. If you still are not on board with turnips, substitute potatoes. Compared to potatoes, turnips have a slightly sweeter and nuttier taste, and are lower in calories and carbohydrates.

As far as the cheese goes, for a more funky and pungent flavor, try Gruyère cheese. For a more mild, buttery, and nutty flavor, opt for aged Gouda, which was our choice this time around. And the topping of breadcrumbs helps to provide a pleasantly crunchy contrast to the soft, creamy chicken gratin. Tossing the breadcrumbs with olive oil, garlic, salt, and pepper before baking infuses them with extra flavor.

To make ahead, make recipe through Step 4, cover and refrigerate overnight. When ready to cook, remove from fridge, add the cheese and then the breadcrumb mixture. Since the pan is cold, you may want to bake the casserole and extra 5 minutes.

Creamy Chicken and Root Vegetable Gratin

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 8 small boneless, skinless chicken thighs (about 2 1/4 lbs.)
  • 1 3/4 tsp. kosher salt, plus more to taste
  • 1 1/4 tsp. black pepper, divided
  • 5 Tbsp. unsalted butter, divided
  • 2 medium (about 12-oz.) leeks, dark green ends cut off and discarded, light green and whites sliced in half lengthwise and sliced diagonally into 1 1/2-inch pieces
  • 5 garlic cloves, 4 finely chopped, 1 grated
  • 1 1/4 lbs. turnips (about 3 medium turnips), peeled and cut into 1/2-inch pieces
  • 2 Tbsp. all-purpose flour
  • 1 cup chicken stock
  • 3 Tbsp. (1 1/2 oz.) Cognac
  • 2 Tbsp. (1 oz.) dry sherry
  • 3/4 cup heavy cream
  • 1 Tbsp. Dijon mustard
  • 1 1/2 tsp. finely chopped fresh thyme, plus thyme sprigs for garnish
  • 1/2 tsp. ground nutmeg
  • 5 oz. Gruyère or aged Gouda cheese, grated (about 1 1/4 cups)
  • 3 Tbsp. olive oil
  • 1 1/2 cups fresh breadcrumbs (from 1 small French bread loaf)

Directions

  1. Pat chicken dry with paper towels. Sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 3 tablespoons butter in a large skillet over medium until foamy. Working in batches if needed, cook chicken, undisturbed, until well browned, about 10 minutes, adjusting heat as needed to prevent browned bits in skillet from burning. Flip chicken; cook until no longer pink on the outside, about 1 minute. Transfer chicken to a plate, and set aside. Remove skillet from heat; do not wipe clean. Preheat oven to 375°F.
  2. Add turnips to skillet, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook over medium, stirring occasionally, until turnip edges are browned, 4 to 5 minutes. Transfer turnips to a large (2 1/2- to 3-quart) baking dish; set aside. Add leeks to skillet, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook over medium, stirring often, until softened, about 3 minutes. Transfer leeks to baking dish with turnips. Do not wipe skillet clean.
  3. Add remaining 2 tablespoons butter to skillet, and melt over medium. Add finely chopped garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add flour; cook, stirring constantly, 1 minute. Stir in chicken stock, Cognac, and sherry. Bring to a simmer over medium, and stir using a wooden spoon to scrape up browned bits from bottom of skillet. Stir in cream, mustard, chopped thyme, and nutmeg; simmer over medium, stirring occasionally, until sauce is slightly thickened, 2 to 3 minutes. Remove from heat. Season with additional salt to taste.
  4. Arrange chicken thighs over turnip-and-leek mixture in baking dish. Pour sauce evenly over mixture; sprinkle with cheese.
  5. Put breadcrumbs into a medium bowl. Stir in oil, grated garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; toss to combine. Sprinkle evenly over chicken mixture.
  6. Bake in preheated oven, uncovered, until breadcrumbs turn dark amber brown, sauce bubbles in the center, and a thermometer inserted in thickest portion of chicken registers at least 165°F, 30 to 40 minutes. (If you refrigerated over night, you may need to add an extra 5 minutes in the oven.)
  7. Remove from oven, and let cool 5 minutes. Garnish with thyme sprigs, and serve.

http://www.lynnandruss.com

Recipe by Amy Thielen for Food & Wine Magazine