French

A Make-Ahead Buttery Chicken Gratin for Weeknight Dinners

March 31, 2016

Gratins can have a lot of moving parts.

In many cases, there's the base layer to prepare, often layered vegetables, sometimes cheese. Then there's the main event: potatoes and root vegetables, seafood, cauliflower. And then there's the topping: traditionally, cheese and breadcrumbs that get crispy (and melty!) under the broiler.

In the case of Candy Hutzell's Annabel Langbein Chicken and Leek Gratin, leeks slowly cooked in butter are tucked under cayenne-spiced chicken, then layered with a breadcrumb-Parmesan mixture. But don't be dissuaded by the layers. This gratin is still very much a weeknight meal, especially if you prepare ahead:

  1. To prepare months ahead of time: Heat butter in a heavy pan, add leeks, and season with salt and pepper. Cook over low heat, stirring now and then, until softened and no longer bright green, about 15 minutes. Once finished, pack the mixture into an airtight container and refrigerate or freeze. Reheat before making the dish on a rainy day (or put this mixture into a pasta—it's an easy, green-tasting springtime base).
  2. To prepare weeks ahead of time: The breadcrumb mixture on the top of the gratin—one that would work equally well on top of a baked pasta (or even tossed with spaghetti)—can be made weeks ahead of time and frozen. To make it, pulse good crusty bread with garlic, parsley, rosemary, anchovies, butter, and lemon zest in a food processor, then add in some Parmesan and keep it on hand until you need it.
  3. To prepare the night before: Place chicken into a zip-top bag with the marinade and allow to sit in the refrigerator overnight.

And because the dish is filled with warm, buttered leeks—and because you'll need something to pile them onto once you finish your chicken—all you need to serve with this dish is a slice of good crusty bread. And maybe a glass of wine.

What's your favorite type of weeknight gratin? Tell us in the comments below!

Order now

A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

Order now

4 Comments

Penelope G. May 2, 2016
Preparation steps are out of order.
 
Pegi Z. April 3, 2016
Where do I find the recipes I have saved? It seems like it would be obvious, but I don't know where to look. Thank you.
 
Tucker &. April 3, 2016
Click on your photo on the upper right hand corner and you will get a drop down of stuff. It's in your favorites and collections.
 
Author Comment
Leslie S. April 4, 2016
Thank you Tucker & Me for stepping in—that's exactly right! Pegi Zank, feel free to message me or comment here if you're not able to find it. Thanks!