Recipes

Chicken Au Gratin

A baked dish best served with a side of a buttery toast! That’s enough to get anyone to try this traditional filling casserole recipe. Warm and comforting with oodles of cheese, Chicken Au Gratin is one of those movie nights dishes you can enjoy all by yourself.

Ingredients

  • 150gm Chicken Breast Boneless (cubed)
  • 1 Onion (medium & chopped)
  • 4 Cloves Garlic (chopped)
  • 1 Stem Celery (chopped)
  • 1 Carrot (large & cubed) – 1 large
  • 40ml Olive Oil
  • 1 ½ Tablespoon Refined Flour
  • 60gm Butter
  • Cheese
  • 300ml Milk
  • 30ml White Wine
  • Salt & Pepper to Taste
  • A Pinch of Mix Herbs

Preparation

Prep: 10 minutes
Cooking: 40 minutes

  1. In a pan, heat butter and add the flour. Cook till golden brown. Remove and set aside (this is your thickening).
  2. Then heat olive oil and cook off the garlic, onions and celery gradually. Once u notice them turning gold, add carrots and cook for about 3 minutes. Then deglaze with white wine.
  3. Now add the cubes of chicken and cook through for about 5 minutes (if needed, you can keep adding little water if you feel its sticking).
  4. Then add milk and let it boil through. Then add the thickening along with a handful of cheese and whisk.
  5. When u see the mixture thickening, switch off the flame and season as required with salt, pepper and any dried mixed herbs.
  6. Decant into an ovenproof Pyrex dish, top off with some more grated cheese and bake at 180 degrees Celsius until a golden-brown crust is formed (for approximately 20-30 minutes).
  7. Remove and let cool. Enjoy with a side of buttery garlic toast!

Watch
James Miranda

The very first time I put on a Chef's Coat and when I first laid my hands on an old trumpet, it brought me immense joy. I realised that was my calling - through food and music, I wanted to bring joy to other people's lives too. Observing my granny in her old-stone counter kitchen, cooking Sorpotel and Vindaloo in Goa and singing old Goan folk songs or rummaging through her recipe books that date back to the late 1800s or the satisfaction I would derive from seeing her earthen pots boil and soak in flavour - a voice deep within me always said, “boy, you are going to be a chef one day." Professionally far removed from the family of doctors, I was inclined towards culinary arts. After working at Sofitel and Marriott, I started Jazzy Jim’s Cookhouse, a cloud kitchen. Putting smiles on people’s faces through my food techniques and improvisations on traditional East Indian and Goan dishes with European cooking techniques.