Creamy gratin with chicken and pumpkin
6 servings
30 minutes
Creamy gratin with chicken and pumpkin is a refined dish of French cuisine that combines tender chicken meat, the sweetness of pumpkin, and a rich creamy flavor. This casserole evokes coziness and warmth with its velvety texture and appetizing golden crust made from ciabatta and Gruyère. Traditionally, such gratins emerged in France as a way to elevate simple ingredients into luxury by combining them with a rich sauce and baking to perfection. Spices like thyme and Dijon mustard add depth to the flavor, while crème fraîche makes the dish especially tender. Perfect for family dinners or festive tables, this gratin delights with its harmony of tastes and aromas, reminiscent of homey comfort and French culinary traditions.
1
Place the chicken in a large pot, add 1 chopped onion, 1 chopped leek, chopped carrot, bay leaves, black pepper, and half a bunch of thyme. Bring to a boil, reduce heat, and simmer for 45 minutes.
- Chicken: 1.5 kg
- Onion: 2 heads
- Leek: 2 stems
- Carrot: 1 piece
- Bay leaf: 2 pieces
- Black peppercorns: 5 piece
- Fresh thyme: 1 bunch
2
Transfer the chicken to a plate and let it cool slightly. Separate the meat from the bones (you should have about 700 grams of meat, only 350 grams is needed for the recipe) and return the bones to the pot with the broth. Place on low heat and simmer for another 1-2 hours. Strain the broth through a sieve, season with salt and pepper.
- Chicken: 1.5 kg
- Black peppercorns: 5 piece
- Fresh thyme: 1 bunch
3
Preheat the oven to 200 degrees.
4
Heat 1 tablespoon of olive oil in a pan over medium heat. Add finely chopped onion and finely chopped leek and cook until soft. Transfer to a plate.
- Olive oil: 3 tablespoons
- Onion: 2 heads
- Leek: 2 stems
5
Place diced pumpkin in the pan, season with salt and pepper, and fry for 10 minutes until soft. Transfer to the onion.
- Butternut Squash: 350 g
- Black peppercorns: 5 piece
- Black peppercorns: 5 piece
6
Melt butter in a pan, add flour and sauté, stirring, for 2-3 minutes. Slowly pour in 800 ml of broth while stirring until the mixture is smooth. Add mustard, remaining finely chopped thyme, and crème fraîche. Season with salt and pepper, then add the vegetables and chicken.
- Butter: 75 g
- Wheat flour: 75 g
- Dijon mustard: 1 teaspoon
- Fresh thyme: 1 bunch
- Crème fraiche: 3 tablespoons
7
Transfer the mass to a fireproof dish, sprinkle with crushed ciabatta and Gruyère on top. Place a few sprigs of thyme on the cheese and drizzle with the remaining oil. Bake for 20 minutes until golden.
- Ciabatta: 75 g
- Gruyere cheese: 60 g
- Fresh thyme: 1 bunch
- Olive oil: 3 tablespoons