Chicken gratin

Ingredients for 4 servings:

• 200 g mushrooms, brown
• 2 ports. Chicken breast fillet(s) (250 g each)
• 2 onions
• 2 tbsp olive oil
• 25 g butter
• 100 ml dry white wine
• 200 ml whipped cream
• 2 bags of mashed potato powder
• 250 ml milk
• 2 garlic cloves
• Thyme, fresh
• Rosemary, fresh

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

with mashed potatoes

Wash the mushrooms and, depending on their size, halve them if necessary. Cut the chicken breasts into large cubes and season with salt and pepper. Peel and dice the onions. Heat olive oil in a pan and sear the meat over high heat, adding fresh thyme, fresh rosemary, and garlic. Add the butter and onions to a second pan and fry over medium heat for 3-4 minutes. Then add the onions to the chicken pan and toss to coat. Meanwhile, add the mushrooms to the now empty pan and sear briefly. Add to the meat, pour in the wine and cream, and simmer gently. Then pour everything into a deep casserole dish. Prepare the purée with the milk according to the package instructions, stir in nutmeg and a knob of butter until smooth, and spread over the ragù. Bake in a preheated oven at 200°C (fan oven: 180°C) on the second rack from the bottom for 25 minutes. Tip: The best and most beautiful way to get the puree onto the dish is to use a piping bag.