Chicken and Mushroom Gratin
Ingredients
- Ingredients
- 350 grams Puff pastry dough (frozen)
- 700 grams Chicken breasts (ready to cook, skinless)
- 200 grams Cépe mushrooms
- 150 grams green Peas (frozen)
- 150 grams Corn (canned)
- 2 onions
- 150 grams cooked ham
- 2 garlic cloves
- 2 Tbsps vegetable oil
- 200 milliliters dry white wine
- 200 milliliters chicken stock
- salt
- freshly ground peppers
- 2 Tbsps freshly chopped parsley
- Pastry flour (for the work surface)
- 1 egg yolk
Preparation steps
Thaw the puff pastry. Rinse the chicken breasts, pat dry and cut into small, bite-sized pieces. Trim the cremini mushrooms and chop. Thaw the peas. Drain the corn well through a sieve. Peel the onions and cut into strips. Cut the ham into small cubes. Peel and press the garlic.
Heat oil in a pan and brown the chicken breast pieces all around. Add the ham, onion, garlic and the mushrooms, and fry for 2-3 minutes.
Pour the white wine, add the peas and the corn, mix, and pour the poultry stock over. Mix in the parsley, season with salt and pepper, and simmer for 8-10 minutes over medium heat.
Transfer the chicken-vegetable mixture into a greased baking dish (20 x 30 cm) (approximately 8 x 12 inches). Place the puff pastry on a floured surface and roll out into a rectangle (20 x 30 cm) (approximately 8 x 12 inches). Place the rolled puff pastry over the chicken-vegetable mixture, press the edges firmly to the baking dish and brush the top with beaten egg yolk.
Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) until golden brown, about 30-35 minutes. Remove and serve immediately.
