Mediterranean-style chicken gratin
As comforting as a roast dinner but lighter on the prep work and the washing-up!
PER SERVING 717 cals, 20g fat, 11g sat fat, 79g carbs
SERVES 4 PREP 10 MINS
COOK 2 HRS
50g garlic butter
1 large onion, thinly sliced
6 thyme sprigs
4 large white potatoes, about 1.5kg, peeled and very thinly sliced
2 large courgettes, thinly sliced
4 large tomatoes, sliced
4tbsp finely grated Parmesan
500ml chicken hot stock
1tbsp wine or cider vinegar
8 whole skin-on chicken thighs
1 Heat the oven to 180C Fan/Gas 6. Put half the garlic butter in a large baking dish or roasting tin, with the onion slices, spread out in a single layer, and half the thyme sprigs. Roast for 15 mins, until the onions start to soften.
2 Reduce the oven temperature to 160C Fan/Gas 4. Scoop the onions out of the dish, discarding any large thyme stalks, to a plate. Layer the potatoes, courgettes, tomatoes, Parmesan and softened onions evenly in the dish. Season lightly with salt and pepper between the layers and finish off with a sprinkle of Parmesan.
3 Stir together the stock and vinegar, then pour over the vegetables. Cover with foil and bake for 1 hr.
هذه القصة مأخوذة من طبعة April 11, 2023 من WOMAN'S WEEKLY.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة April 11, 2023 من WOMAN'S WEEKLY.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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