Golden Chicken with Sweet Potato Gratin

As promised, here is the second dish inspired by my favorite cookbook Jamie in 15 minutes. But instead of a regular potato gratin I have made a sweet potato gratin ​​(you can also replace the sweet potato ordinary potatoes) and I served it with steamed cauliflower. This is not a dish which makes a nice and tasty picture but my god what was it tasty! The potato gratin is delicious and I wish I had more. Maybe better not because I had eaten all haha.



The recipe for 1 person:

Duration: 20 minutes


The ingredients:

  • 1 chicken breast
  • 1 large sweet potato
  • 1/2 cauliflower head
  • 1 large onion
  • 1 chicken stock cube
  • view leaves of fresh sage
  • 25 ml cooking cream
  • 2 or 3 tbs Parmesan cheese
  • 1 slice of pancetta or bacon
  • fresh rosemary
  • handful of lettuce
  • Salt & Pepper
  • Olive oil
  • Extra virgin olive oil


What you do:
  1. Preheat the grill in the oven. Peel the sweet potato and cut into thin slices. Cook about 5 minutes in boiling water with a little salt until they are tender. Meanwhile, cut the onion into rings. 
  2. Heat a tablespoon of olive oil in a skillet over high heat. Add the onions, crumble the stock cubes over it with a pinch of salt and pepper and a dash of boiling water. Finely chop the sage and stir frequently. When it gets too dry just add a bit more water. Cook for approximately 5 minutes 
  3. Cut the cauliflower into florets and steam for 10-15 minutes. 
  4. Let the potatoes drain in a colander. Meanwhile Sprinkle the chicken with salt and pepper and some rosemary needles. Bake in a tablespoon of olive oil in a skillet over medium-high heat until golden brown and cooked through, takes about 8 minutes.
  5. Grease a small baking dish with oil, put in the onion mixture and potato slices, stir well and spread in an even layer. Pour in the cream and grate with the Parmesan cheese. Put the gratin in the oven under the hot grill for about 8 minutes. 
  6. When the chicken is almost done you put the slice of pancetta in the same pan and cook briefly. 
  7. Serve the gratin with the chicken and pancetta, cauliflower,  salad with a little extra virgin olive oil. Very basic salad yes but adjust when you feel like it. Optionally also drizzle cauliflower with extra virgin olive oil.



Enjoy!

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