Chicken gratin with egg noodles and vegetable
- Preparation 40 min
- Cooking 40 min
- Servings 4 to 6
- Freezing Absolutely
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I am really of the type “gratin”. Seasoned chicken, cooked vegetables, creamy sauce and egg noodles … The kind of dish that speaks to me! A bit long to cook but easy to prepare in advance. All you’ll have to do is assemble and taste!
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Ingredients
- 1 yellow onion, finely chopped
- 2 large garlic cloves, finely chopped
- Olive oil
- 500 g boneless and skinless chicken breasts, diced
- 1/2 teaspoon Italian spices
- 5 Nantes carrots cut in half lengthwise, sliced
- 1/2 cauliflower, cut into small florets
- 20 green beans trimmed, cut in half
- 340 g egg noodles
- 1 cup grated fresh Parmesan cheese
- 170 g grated Le Fin Renard cheese
- Salt and pepper from the mill
Ingredients for the béchamel
- 1/3 cup butter
- 1/3 cup flour
- 3 cups milk
- 1 teaspoon garlic powder
- 1/2 teaspoon Italian spices
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Preparation
- Preheat the oven to 400°F.
- In a large skillet over medium heat, add the onion and garlic followed by a drizzle of olive oil. Cook for 3 to 4 minutes, stirring.
- Add chicken, Italian spices then season with salt and pepper. Cook for 7 to 8 minutes, stirring or until chicken is cooked. Pour into a large Pyrex baking dish.
- In a bain-marie, add the vegetables and cook for about 10 minutes or until the vegetables are cooked. Pour into the baking dish.
- In a large saucepan of salted boiling water, cook the noodles al dente according to package directions. Drain and pour into the baking dish. Mix with the rest of the ingredients.
- For the béchamel : in a saucepan heated to medium heat, melt the butter and add the flour. Mix with a whisk to form a roux and cook for 1 minute while stirring.
- Add the milk, spices, season with salt and pepper generously and mix. Bring to a boil, reduce to medium-low heat and cook for 2-4 minutes or until sauce is slightly thickened. Remove from heat, add 1/4 cup Parmesan cheese and mix. Pour over the vegetables and mix gently.
- Spread the cheese on top and place in the oven. Bake for 12 minutes then broil for a few minutes or until cheese is golden. Let stand a few minutes before cutting and serving!
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Jean-Paul Brun Chardonnay Beaujolais 2021
Beaujolais, France
The Jean-Paul Brun Chardonnay Beaujolais is a white from France with the roundness chardonnay often has, plus notes of apple and pear. That softness sits right next to the creamy white sauce and the melted cheese, and chardonnay usually keeps enough snap to avoid weighing the dish down. A Sunday night casserole, and the dish is empty fast.
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Saison Umami, 5.2%
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A chicken noodle gratin is comforting, but it quickly goes in circles. This saison with yuzu and yuzukoshō brings saltiness, citrus and an umami depth that meets the egg noodles. It's an Asian touch in the glass, without changing a thing in the recipe.
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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