Chicken and Wensleydale gratin
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Andrew Burton
Chicken and Wensleydale gratin
Crumbled Wensleydale and sourdough chunks add a golden, cheesy topping to this family-friendly bake. Serve with green veg of your choice
Serves: 4
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
465Kcal
Fat
20gr
Saturates
8gr
Carbs
39gr
Sugars
3gr
Fibre
8gr
Protein
29gr
Salt
1.5gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 2½ tbsp olive oil
- 175g shredded Savoy cabbage
- 30g plain flour
- 450ml chicken stock (made using 1 stock cube)
- 1 x 220g pack cooked skinless chicken breast fillets, shredded
- 1 x 400g tin cannellini beans, rinsed and drained
- 75g lighter crème fraîche
- zest of 1 lemon
- ½ x 20g pack tarragon, chopped (or thyme or rosemary), or 2 tsp dried
- 175g sourdough bread
- 100g Wensleydale cheese
Step by step
- Preheat the oven to 240°C, fan 220°C, gas 9.
- Heat 1½ tablespoons of olive oil in a large saucepan or deep frying pan, add the cabbage and 3 tablespoons water and cook, covered, for 3-4 minutes until wilted. Add the flour and cook for 1-2 minutes, stirring. Gradually pour in the stock, stirring, until the sauce thickens. Add the chicken and cannellini beans and simmer for 3 minutes. Stir in the crème fraîche, lemon zest and tarragon. Season to taste and tip into a shallow baking dish.
-
Tear the sourdough bread into small chunks and toss with the remaining oil. Scatter over the filling and crumble over the Wensleydale. Bake for 10-12 minutes until crisp and golden brown.Good to knowThis gratin also works well with leftover roast chicken, and you can swap the cannellini for butter beans or chickpeas, if you like. Stirring lighter crème fraîche through a stock-based sauce gives creaminess without the high fat content of a more traditional white sauce.
