Chicken & poultry , Pastas & noodles , Main dishes

Chicken gratin with egg noodles and vegetable

Name: Chicken gratin with egg noodles and vegetable
Prep time: 40 min
Cook time: 40 min
Yield: 4 à 6
Cuisine: Québécoise
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; 1/3 cup butter; 1/3 cup flour; 3 cups milk; 1 teaspoon garlic powder; 1/2 teaspoon Italian spices

Preparation 40 min
Cooking 40 min
Servings 4 à 6
Freezing Absolutely

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

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

Produced by the Honorable Jean-Paul Brun, this very beautiful Beaujolais Blanc has everything to please! On notes of honey, orange fruit with nuclei, milk and butter, it has a magnificent waxy and round texture, as well as very beautiful acidity. A very interesting wine with an aperitif, or as an accompaniment with a dish like this. A very beautiful wine. See the product

Saison Umami, 5.2%

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Season with Yuzukoshō (pepper paste, yuzu and fermented salt bark) and Yuzu, it will offer a bold agreement with the dish by offering Umami notes, which will also be found in egg noodles. It is this beer that can bring you an Asian touch to touch the gratin recipe! See the product

*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!