Chickenpotato Au Gratin Recipes

Steps:

• Season chicken all over with 4 tsp. salt. Place in an airtight container and cover. Chill at least 1 hour and up to 1 day.
• Place a rack in middle of oven; preheat to 425°F. Toss potatoes, shallots, and 2 tsp. salt in a large bowl.
• Melt 4 Tbsp. butter in a small saucepan over medium heat and cook, stirring often, until butter foams, then browns, 5-8 minutes. Immediately remove from heat (it will continue to darken) and stir in cream, garlic, pepper, nutmeg, and remaining 1½ tsp. salt. Set saucepan over medium-low heat and cook, stirring, until salt is dissolved and mixture is warm to the touch. Stir in thyme and sage; remove from heat.
• Heat remaining 1 Tbsp. butter in a large stainless-steel skillet over medium-high until melted and bubbling. Working in 2 batches, cook chicken, skin side down, until golden underneath, about 5 minutes. Transfer chicken to a 13x9" or 3-qt. baking dish and arrange skin side up. Set skillet with pan drippings aside. Nestle potatoes and shallots around chicken (don't place on top). Pour brown butter cream over chicken and vegetables, making sure herbs and spices are evenly dispersed and tucking herbs into vegetables so they don't get too crispy when they bake.
• Bake gratin until cream is mostly reduced and chicken and vegetables are dark golden brown, about 40 minutes. Let gratin cool 5-10 minutes.
• Meanwhile, pulse bread in a food processor until pieces are about oat-size (you should have about 1¼ cups). Toss breadcrumbs in pan drippings in reserved skillet to coat. Cook over medium heat, scraping up browned bits with a spatula, until deep golden brown, 5-7 minutes. Let cool.
• To serve, top gratin with breadcrumbs. Serve lemon wedges alongside for squeezing over if desired.

Steps:

• 1. Preheat oven to 375 degrees. Boil chicken in a pot of water for 25 to 30 minutes until cooked through. Chicken will no longer be pink inside, and juices will run clear when done. Remove chicken from pot and place on cutting board until cool to touch.
• 2. In a hot skillet, cook the bacon until crisp. Remove from pan and drain on paper towel. Set skillet aside to reserve bacon grease. When bacon is cooled slightly, chop it into small bits. Set aside.
• 3. Add 1 tablespoon of butter to the bacon fat in the skillet and heat until melted. Add 1/2 of the garlic and all the chopped onion. Stir well to coat with butter and bacon grease, and cook on low until onions are soft (10 to 15 minutes). Season mixture with salt and pepper. Remove from heat and stir in about 3/4 of the chopped chives. (Keep the remaining chives to use as garnish later.)
• 4. When chicken has cooled enough to handle, slice into pieces and pull apart (shredding) by hand. Set aside.
• 5. In a large bowl, combine potatoes, heavy cream, 1/2 cup of parmesan, the cooked garlic, onion and chive mixture, and the remaining uncooked garlic. Season with salt and pepper, and stir ingredients to mix and coat the potatoes.
• 6. Begin placing potato slices into the dish by hand, overlapping them shingle-style against each other. (Reserve the cream left in the bowl.) When first potato layer is in place, sprinkle with 1/4 cup of parmesan, then place the shredded chicken over the potatoes to form the next layer.
• 7. Sprinkle the cooked bacon bits evenly over the shredded chicken, and layer 1/2 cup of Gruyere cheese over the chicken and bacon.
• 8. Repeat the next layer with potato slices, continuing to overlap them against each other shingle-style. Sprinkle potatoes with remaining 1/4 cup of parmesan. Continue to layer all remaining potatoes and sprinkle with Gruyere cheese. Top the final layer with any remaining Gruyere.
• 9. From the bowl, pour the cream and its ingredients over all ingredients in the baking dish, making sure to coat all layers evenly. Cover dish with foil, and bake for 1 hour. Remove foil and bake an additional 30 minutes until golden brown. Let stand for 10 minutes before serving. Garnish with remaining chopped chives.

Steps:

• Spray a casserole dish with vegetable cooking spray.
• Now, get ready to tear that bird apart! Take off the skin and separate the meat from the bones, tearing into bite-sized pieces. Set aside.
• In a bowl, mix together the garlic, sour cream, 1/4 cup of the milk, onion, peas and mustard.
• Sprinkle potatoes with salt and pepper.
• Place 1/3 of the potatoes in the dish; top with half the chicken, then half the sour cream mixture.
• Repeat layers and then top with remaining third of the potatoes.
• Pour remaining 1/2 cup of milk over all; sprinkle with romano cheese.
• Mix the butter with the bread crumbs and sprinkle over the top.
• Bake in 375 degree oven about 1 hour, or until potatoes are tender.

Steps:

• Preheat oven to 350ºF.
• In large skillet, sprayed with non-stick cooking spray, brown chicken on all sidesand drain on paper towels.
• Pour potatoes and sauce mix into large rectangular baking pan.
• Stir in water, milk and mustard.
• Mix in onion and vegetables.
• Top with chicken pieces.
• Roast, uncovered, 45 to 55 minutes.
• Sprinkle with breadcrumbs and cheese.
• Cook another 5 minutes, or until breadcrumbs brown and chicken juices run clear when stuck with a fork.

Steps:

• Mix broth with cooked chicken.
• Butter 2-quart shallow baking dish.
• Mince garlic and place in small bowl.
• Add to garlic, sour cream, 1/4 cup milk, onion, and mustard; stir.
• Sprinkle potatoes with salt and pepper.
• In prepared baking dish, place 1/3 of the potatoes; top with half of the chicken and broccoli and half of the sour cream mixture.
• Repeat layer and then top with potatoes.
• Pour remaining 1/2 cup of milk all over; sprinkle with lemon juice and Romano cheese.
• Mix together margarine and bread crumbs; spread all over.
• Bake in 375°F.
• oven about 1 hour or until potatoes are tender.