Grana Padano Chicken & Artichoke Gratin
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| Serves | 4 to 6 people |
| Prep time | 10 minutes |
| Cook time | 45 minutes |
| Total time | 55 minutes |
| Allergy | Milk |
| Meal type | Lunch, Main Dish |
| Misc | Gourmet, Serve Hot |
| Occasion | Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day |
| Region | Italian |
| By author | Karen Burns-Booth |
Grana Padano Chicken & Artichoke Gratin can be assembled in the morning, before going to work, and after bringing it to room temperature for half an hour, it’s ready to pop into the oven for an easy family meal.
Ingredients
- 6 to 8 chicken thighs, boneless and skinless
- 75g Grana Padano 9-month aged cheese, grated
- 100g Grana Padano Riserva, grated
- 1/4 baguette, cut into small cubes
- 1 x 400g tinned artichoke hearts, drained
- 2 tablespoons fresh tarragon, finely chopped
- 100mls dry white wine
- 150mls creme fraiche
- 2 tablespoons mayonnaise
- sea salt and black pepper, to taste
Note
Grana Padano Chicken & Artichoke Gratin can be assembled in the morning, before going to work, and after bringing it to room temperature for half an hour, it’s ready to pop into the oven for an easy family meal.
Directions
| Step 1 | Pre-heat oven to 200C/400F/Gas mark 6. |
| Step 2 | Mix the mayonnaise, creme fraiche, wine and tarragon together to make a thick sauce. Season the sauce with salt and black pepper to taste. |
| Step 3 | Place the chicken thighs in a large oven proof dish and arrange the artichoke hearts around them. Spoon the sauce over the top , making sure the artichoke hearts are covered with sauce. |
| Step 4 | Scatter the cubes of bread over the top and then sprinkle the two vintages of grated Grana Padano cheese over everything. |
| Step 5 | Bake in pre-heated oven for 40 to 45 minutes, until the chicken is cooked and the top is golden brown and bubbling. |
| Step 6 | Allow to cool for a few minutes before serving with seasonal greens and/or salad and crusty bread. |
