EMMA'S CHICKEN GRATIN
PREPARATION: 15min ~ COOK: 1hr ~ READY IN: 1hr 15min
1 chicken, cut into 10-12 pieces (ask your butcher to do this for you)
Salt, to season
2 cloves of garlic
1 stalk of celery
2 tbsp thyme leaves
2 bay leaves
400 mL white wine
400 mL brown chicken stock
80 g Ashgrove Parmesan Cheese
1 cup fresh breadcrumbs
Hillfarm Canola Oil, to drizzle
- Preheat the oven to 180 degrees celsius.
- Season the chicken pieces with salt. Place in a large bowl and add the shallots, garlic, celery, thyme and bay leaves. Mix well to combine.
- Place the chicken mixture into a large 2 litres pie dish. Pour over the white wine and the chicken stock, ensuring all pieces of the chicken are covered by the liquid. Add more stock if required. Sprinkle over the parmesan, then the bread crumbs and finish with a drizzle of olive oil (in that order). Place onto a large tray and bake for 1 hour, until the chicken falls off the bone.
- Serve with sautéed cavalo nero, roast potatoes, and crusty bread!