This recipe was shared with me a few months back, and it has become a favorite both at work and at home. It’s packed with flavor, easy to prepare, and even better the next day. Whether you make it in individual gratin dishes or a large casserole, this dish is a guaranteed crowd-pleaser.
Ingredients
For the Chicken and Sauce:
- 1 whole chicken (1.2–1.5 kg)
- Water (enough to fill halfway up the chicken in the pot)
- 1 teaspoon salt
- 2 cups chicken stock (reserve after cooking)
- 1 cup milk
- 470 g canned asparagus pieces (drained)
- 60 g butter
- 1 teaspoon Dijon mustard
- 1/3 cup plain flour
- 2–3 tablespoons chopped parsley
- 1/2 cup mayonnaise
- Salt and pepper to taste
For the Topping:
- 1 cup dried breadcrumbs (panko recommended, or gluten-free if needed)
- 1 cup grated cheddar cheese
- 60 g melted butter
Instructions
- Cook the Chicken:
- Place the chicken in a pot and add enough water to come halfway up the sides.
- Add 1 teaspoon of salt, bring to a boil, then cover and reduce heat to low. Let it simmer gently for 70–90 minutes.
- Once cooked, carefully remove the chicken and let it cool enough to handle. Pour the stock into a bowl and set aside.
- Prepare the Chicken:
- Once the chicken is cool, remove the meat, discarding the bones and skin. Keep the meat in large chunks or shred it, depending on your preference.
- Measure 2 cups of the reserved chicken stock and mix it with 1 cup of milk.
- Make the Sauce:
- In a large pan, melt 60 g of butter over medium heat.
- Stir in 1 teaspoon of Dijon mustard and 1/3 cup of flour. Cook for about a minute, then gradually whisk in the stock and milk mixture.
- Cook until the sauce thickens and starts to boil, then reduce the heat and let it simmer for 1–2 minutes.
- Remove from heat and stir in the chicken, asparagus, parsley, and mayonnaise. Season with salt and pepper to taste.
- Prepare the Topping:
- In a small bowl, combine breadcrumbs, grated cheddar cheese, and melted butter. Mix until evenly coated.
- Assemble and Bake:
- Transfer the chicken mixture to a large baking dish or individual ramekins. Smooth the surface and sprinkle the breadcrumb mixture evenly on top.
- Bake in a preheated oven at 180°C (350°F) for 30–40 minutes, or until bubbling and golden brown on top.
Tips and Notes:
- You can refrigerate the assembled dish before baking if needed; just bake it uncovered when ready.
- Leftover chicken stock can be frozen for later use.
- Fresh asparagus can be used, but the canned version works best for this recipe.
Enjoy this comforting and delicious chicken and asparagus gratin!