Baked Chicken and Vegetable Gratin
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 12 min.
Ready in
Ingredients
for
8
- Ingredients
- 1 whole Pumpkin (1.35 kg | 3 lb)
- 1 cup Chicken broth
- salt (to taste)
- freshly ground Black pepper (to taste)
- 6 slices smoked Bacon (finely diced)
- 1 large Red onion (sliced)
- 1 clove garlic cloves minced (optional)
- ½ cup minced sun-dried tomatoes (olive oil marinated)
- 2 cups Cooked chicken (cubed)
- 1 cup Baby spinach
- 1 tsp chopped, fresh thyme
- 1 tsp chopped, fresh Sage
- 2 large eggs (lightly beaten)
- 3 Tbsps heavy cream
- ½ cup finely grated Gruyere
- ¼ cup coarse, fresh, white breadcrumbs
Preparation steps
1.
Cut the pumpkin in half and remove the flesh from inside. Discard the seeds and cut flesh into thin slices. Place the slices and chicken broth, in a saucepan. Simmer, covered but stirring frequently, until just tender, about 10 minutes. Drain, transfer to a bowl and season with salt and pepper.
2.
Preheat oven to 375ºF / 190ºC.
3.
Cook the bacon until it begins to crisp. Drain on paper towels. Stir in the onion and garlic and cook, stirring frequently, until softened, about 7 minutes. Remove from heat; stir in the tomatoes, chicken, spinach, thyme and sage and let cool slightly.
4.
Stir the onion mixture, bacon, eggs, cream and 2 tablespoons of cheese into the pumpkin.
5.
Place mixture into a 9-inch gratin dish or 2 1/2-quart shallow baking dish, smoothing the top. Sprinkle with the remaining cheese and the bread crumbs. Bake until nicely browned, about 30 minutes. Serve.
