Best Chicken And Asparagus Gratin Recipes

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CREAMY POACHED CHICKEN WITH ASPARAGUS TIPS AND CRISPY POTATOES AU GRATIN



Creamy Poached Chicken with Asparagus Tips and Crispy Potatoes au Gratin image

Provided by Sandra Lee

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 21

1 chicken, cut into quarters
1 bottle white wine
4 cups chicken stock
2 carrots, chopped
2 celery stalks, chopped
2 onions, chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup heavy cream
2 bunches asparagus, tips only
4 slices sourdough bread
4 tablespoons unsalted butter
Chopped fresh chives, for garnish
Crispy Potatoes au Gratin, for serving, recipe follows
2 tablespoons unsalted butter, softened, for greasing
2 small russet potatoes, peeled
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
16 tablespoons grated gruyere cheese
1/2 cup heavy cream
4 teaspoons unsalted butter, cold, cut into small cubes

Steps:

  • Put the chicken into a large pot. Pour over the wine and chicken stock. Add water if necessary so the chicken is covered. Add the carrots, celery and onions and season with salt and pepper. Put over medium-high heat and bring it to a boil. Turn off the heat and cover the pan. Let is sit for 30 minutes so the chicken finishes cooking. Remove the chicken from the pot and keep warm, reserving the poaching liquid.
  • Strain 2 cups of the poaching liquid into a medium pot over high heat. Bring to a boil and reduce the liquid by half. Whisk in the cream and reduce by half again. Cover and keep warm.
  • Strain 1 cup of the poaching liquid into another medium pot over high heat. Bring to a boil. Reduce the heat to a simmer and add the asparagus tips. Cook until they are just tender and bright green, about 1 minute. Drain and keep warm.
  • When ready to serve, toast the bread and spread it with 2 of the tablespoons butter. Whisk the remaining 2 tablespoons butter into the cream sauce. Place the toast onto a plate, top with a chicken quarter and ladle some cream sauce over it. Garnish with chives. Serve with asparagus tips and Crispy Potatoes au Gratin.
  • Preheat the oven to 350 degrees F. Grease 4 shallow ovenproof ramekins with the softened butter.
  • Slice the potatoes as thinly as possible. Fan a layer of potatoes into the ramekins. Season with salt and pepper and sprinkle over 2 tablespoons cheese. Add another layer of potato and season with salt and pepper and sprinkle over 2 more tablespoons cheese. Put the ramekins onto a baking sheet and pour the cream over the potatoes in each dish. Dot with the cold butter. Bake until brown and crispy, 20 to 25 minutes.

CHICKEN AND ASPARAGUS GRATIN



Chicken and Asparagus Gratin image

Cream of mushroom soup can be used instead of chicken and corn, if liked. Cook this dish just before serving.

Provided by ida ku zaifah

Categories     Whole Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1 barbecued chicken
1 (425 g) can asparagus spears, drained
1 (485 g) can creamy chicken and corn soup
1/2 cup sour cream
2 spring onions, sliced diagonally
1 medium red capsicum, thinly sliced
salt & freshly ground black pepper, to taste
1 cup grated cheddar cheese
1/2 cup grated parmesan cheese
1/2 teaspoon sweet paprika

Steps:

  • Preheat oven to moderate 180 degree C.
  • Remove meat from the chicken carcass, discard bones.
  • Slice chicken finely.
  • Line the base of a large shallow ovenproof dish with chicken, top with half the asparagus.
  • Combine soup, sour cream, spring onions and capsicum.
  • Season to taste and pour over chicken.
  • Arrange remaining asparagus on top of the chicken mixture and cover with the combine cheeses.
  • Sprinkle with paprika and bake for 30 minutes, until the top is golden and bubling.
  • Serve immediately.

CHICKEN AND ASPARAGUS AU GRATIN



Chicken and Asparagus Au Gratin image

The recipe is from a Betty Crocker cookbook, 1954, and I use it frequently. I've tried it with ham instead of chicken and other green vegetables but it was not good. Use fresh asparagus--I steam pieces for about 2 min. I always make a double batch and freeze one. For color, I like to serve with Harvard beets, or in summer with sliced tomatoes.

Provided by MacV3712

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

4 cups soft breadcrumbs
1 cup grated cheddar cheese
1/2 cup melted butter or 1/2 cup margarine
2 cups cooked asparagus
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups 1% low-fat milk (not skim) or 3 cups 2% low-fat milk (not skim)
2 cups cooked chicken, diced

Steps:

  • Mix bread crumbs with cheese and 1/4 cup of.
  • the melted butter.
  • Line a 7X11X1-1/2 inch greased baking dish.
  • with half the crumb mixture.
  • Scatter asparagus over the crumbs.
  • Melt remaining butter, add flour and make a.
  • roux, then add milk and stir well.
  • Add chicken to the sauce mixture and pour.
  • over asparagus.
  • Sprinkle top with remaining crumbs and cheese.
  • mixed together.
  • Bake at 350 degrees for approximately 35-45.
  • minutes, just till crumbs have browned a bit.
  • If freezing, do not bake before freezing.

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