Italian chicken gratin with sun-dried tomatoes, parmesan and herbs that really have nothing to do with Italy, but is our version of Italian food in the 90’s.
4 Servings.
You need
8 chicken thigh fillets with leather
sea salt
black pepper, freshly ground
10 sun-dried tomatoes, in oil
1 clove of garlic
0.5 red chili fruit, without kernels
1 teaspoon dried thyme
1 teaspoon dried oregano
3 cup chicken broth
1.5 dl whipped cream
1 cup parmesan cheese, finely grated
For serving
8 cherry tomatoes
0.5 pot of basil
4 port pasta, cooked
Do this
Preheat oven to 180 degrees, warm air.
Cook the pasta according to the instructions on the package.
Fry the chicken on medium heat until it gets a little color around, for about 5 minutes. Salt and pepper. Lay in an ovenproof dish.
Shred the sun-dried tomatoes. Peel and finely chop the garlic. Finely chop chilin. Fry the tomatoes, garlic and chilli for about 2 minutes, until it starts to smell wonderful.
Season with thyme and oregano and pour in the broth. Add the cream and parmesan cheese. Let it simmer gently until the cheese melts.
Spoon the sauce over the chicken in the mold. Bake in the center of the oven for about 15 minutes.
Divide the cherry tomatoes in half. Pick the basil leaves.
Take out the mold. Lay out the cherry tomatoes in the mold and top with fresh basil. Serve gratin directly with pasta.
Sort your onion shells for recycling and enjoy your creamy gratin!