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Chicken and potato gratin

Andrew Nutter from Great Food Bites
Andrew Nutter's delicious gratin of chicken, potatoes and creamy cheese sauce is perfect for picnics, but makes great eating anytime

Chicken and potato gratin

Method

1. Heat the oil in a large frying pan and cook the onions, rosemary and garlic until softened. Add the tomatoes, chicken, red wine, stock, Worcestershire sauce and ginger to the pan. Stir to break up the tomatoes. Simmer for about 15 minutes, until the chicken is cooked through. Season to taste.

2. To make the sauce, melt the butter in a saucepan and add the flour. Cook for 3-4 minutes, stirring continuously. Slowly add the milk and then the cheese; season to taste.

3. Preheat the oven to 170C/gas 3. Lightly butter a round earthenware dish and arrange a layer of potato in the bottom.

4. Top with a thin layer of chicken mixture, then a layer of potato and a layer of cheese sauce. Continue layering until all the ingredients are used up, finishing with the potato. Season and dot the surface evenly with butter.

5. Bake for 1 hour, or until the potato is soft; leave to cool before serving. If you are serving it at a picnic, press down with a weight and leave overnight, then cut into wedges to serve.

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Serves: 4-6

Prep: 45 min
Cook: 1 hr 30 min

Ingredients

For the chicken mixture

3 tbsp Olive oil
1 onion, peeled and chopped
3 sprigs Rosemary, finely chopped
2 garlic cloves, crushed
250g tinned plum tomatoes
4 chicken breasts, minced
100ml Red wine
100ml chicken stock
1 tbsp Worcestershire sauce
1 tbsp chopped ginger root
sea-salt and freshly ground black pepper