Plucked chicken gratin with crispy crust

Name: Plucked chicken gratin with crispy crust
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 Onions; 1 Tomato; 2 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 1 TEASPOON Peppercorns; 1 Bay leaf; 750 g Chicken filet; 3 Disc/s Toast; 100 g Cheddar (piece); 4 Stem/s Parsley; 4 tablespoons + some Butter; 1 tablespoon, heaped Flour; 3 TABLESPOONS Mustard; 150 g Fresh cream

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

Plucked, not cut: this is how the tender filet absorbs a lot of spicy mustard sauce

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 Onions
1 Tomato
2 TABLESPOONS Oil
7-10 Tbsp salt, pepper
1 TEASPOON Peppercorns
1 Bay leaf
750 g Chicken filet
3 Disc/s Toast
100 g Cheddar (piece)
4 Stem/s Parsley
4 tablespoons + some Butter
1 tablespoon, heaped Flour
3 TABLESPOONS Mustard
150 g Fresh cream

Directions

1
Peel 1 onion, wash the tomato, halve both. Heat the oil in a pot. Sauté the onion in it. Add tomato, approx. 3⁄4 l water, 1 1⁄2 tsp. salt, peppercorns and bay leaf. Bring to the boil, cover and simmer for about 5 minutes. Wash the meat and simmer covered in the stock at low heat for about 20 minutes.
2
Finely chop the bread for the crust. Grate cheese. Wash and chop parsley. Mix everything.
3
For the sauce, lift the meat out of the stock and let it cool down a little. Sieve the stock, collect and measure 150 ml (use the rest of the stock for other purposes). Peel 1 onion and chop finely. Heat 2 tablespoons of butter in a pot and sauté the onion. Add flour and sauté until light brown. 1⁄4 Add l stock, bring to the boil and simmer for about 5 minutes. Stir in mustard and crème fraîche. Season to taste with salt and pepper.
4
Pluck the meat and put it into a greased casserole dish. Spread the sauce and breadcrumb mixture over it. Place 2 tablespoons of butter in flakes on top. Bake in a hot oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer) for 20-25 minutes. Serve with tomato salad.