Chicken and tarragon gratin

There are many ways to eat chicken and potatoes. The version that I like the most, also because it is very simple, is to bake them in the oven. If to this you add some herb aroma and some fresh sour cream and milk it turns to be more delicious dish than you would expect. Assort this dish with some cucumber salad and your meal is complete.

  • 1 kg chicken breast
  • 2 tablespoons olive oil
  • 3 tablespoons tarragon
  • 1.5kg potatoes
  • 4 cloves of garlic
  • 500g sour cream
  • nutmeg
  • 500ml milk
  • salt
  • pepper

  1. Cut the chicken breast in slices.
  2. Fry the chicken breast in the olive oil for 5 minutes or just until it turns white. Do not fry it completely. Put it aside on a plate.
  3. Peel the potatoes and cut them into slices.
  4. Take 4 or 6 oven plates, depending of their size. 
  5. Put a chopped garlic clove on each plate. Lay some slices of potatoes over. Then some fried chicken, some sour cream, some nutmeg, salt, pepper and then another layer of potatoes. Pour some milk over and sprinkle tarragon. Repeat for all the plates.
  6. Cook in the preheated oven at 200ÂșC for 1h15".
Recipe inspired from "Crumbles et gratins", Mango, page 66.


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