Chicken fillet with au gratin puree
This recipe for chicken fillet with au gratin mashed potatoes brings together simple ingredients to create a delicious dish, perfect for a family dinner or special occasion. With a flavorful marinade and creamy puree, this main course is sure to become a favorite in any household.
Preparation time: 30 minutes
Baking time: 40-45 minutes
Number of servings: 4
Ingredients
For marinating the chicken:
- 1 chicken fillet (about 300-400g, fresh)
- 2 tablespoons olive oil
- 2 tbsp white wine (optional, but recommended for a deeper flavor)
- Salt and pepper to taste
- 1 tsp sweet paprika
- 1/2 teaspoon dried parsley
- 1 pinch dried basil
- 1 clove garlic, peeled and sliced
For the puree:
- 4 suitable potatoes (preferably new potatoes or mashed potatoes)
- Salt to taste
- 50g butter
- 100ml milk (or more, depending on desired consistency)
- 2 tbsp grated cheese (optional, but adds a great taste)
- 2 slices kaizer (or ham if you prefer)
Brief history
Chicken fillet with au gratin mashed potatoes is a recipe that blends the culinary traditions of several cultures and is a great way to transform simple ingredients into sophisticated dishes. Marinating the chicken with oil, wine and spices helps to intensify the flavors, while the creamy mashed potatoes, enriched with butter and milk, provide a pleasant contrast. The chicken au gratin with cheese and kaizer cheese adds a touch of flavor that will impress even the most discerning palate.
Step-by-step instructions
1. Marinating the chicken
1. Make the marinade: In a medium bowl, combine the olive oil, white wine, sweet paprika, dried parsley, dried basil, salt, pepper and garlic slices. Mix all ingredients well until you have a smooth marinade.
2. Marinating the chicken: Wash the chicken fillet and pat dry with a paper towel. Place it in the bowl with the marinade and make sure it is well covered. Cover the bowl with plastic wrap and refrigerate overnight. This marinade allows the flavors to penetrate the meat, resulting in a juicy and flavorful chicken.
2. Making the puree
1. Boiling the potatoes: Peel the potatoes, wash them well and cut them into even cubes for even boiling. Put them in a saucepan of cold water and add salt. Bring the water to the boiling point and boil the potatoes for 15-20 minutes or until very soft.
2. Mash the potatoes: Once boiling, drain the water and add the butter and milk. Using a potato masher, mash well until smooth and creamy. You can adjust the amount of milk to get the desired consistency. Taste the puree and add salt to taste.
3. Preparing the chicken and assembling
1. Preheat the oven: Preheat the oven to 180°C (or 200°C for au gratin).
2. Baking the chicken: Remove the chicken fillet from the marinade and place on a piece of baking paper. Wrap tightly and place in a baking tray. Roast the chicken in the oven for 25 minutes. This step helps to keep the juices in the meat and develop flavors.
3. Assemble the dish: In a lightly oiled yena dish, place the mashed potatoes, leveling evenly. Once the chicken has been in the oven, remove and place on top of the mashed potatoes. Press gently to secure. Add the kaizer slices around the chicken and sprinkle the grated cheese on top.
4. Grilling: Place the dish in the oven at a higher temperature (about 200°C) for 15-20 minutes, or until the cheese is golden and crispy.
4. Serving
Remove from the oven and leave to cool for a few minutes. You can serve this dish with a fresh salad or grilled vegetables to add extra color and nutrients. A good choice would be a rocket and cherry tomato salad with a simple vinaigrette.
Practical tips
- Kaizer slices can be replaced with other types of ham or even bacon for a more intense taste.
- If you want a richer-flavored puree, you can also add a clove of garlic boiled in the puree.
- The chicken can also be marinated for a few hours before cooking, but the longer it sits in the marinade, the tastier it will be.
- You can experiment with different herbs and spices in the marinade, such as oregano or thyme.
Frequently Asked Questions
1. Can I use frozen chicken?
Yes, but make sure it is completely thawed before marinating. Marinating frozen chicken will not allow the spices to penetrate.
2. What other garnishes can I use?
As well as mash, you could try rice, quinoa or steamed vegetables.
3. How can I make the puree creamier?
Adding sour cream or cream cheese instead of milk can make the puree even creamier.
4. What are the calories?
One portion of chicken fillet au gratin has about 450-500 calories, depending on the ingredients used.
Variations
- Feta cheese puree: Add crushed feta cheese to the puree for a savory and distinct flavor.
- Chicken fillets with fresh herbs: Replace dried herbs with fresh herbs such as basil or parsley for a more vibrant taste.
Personal note
I fondly remember family times when we would all gather around the table to enjoy this dish. It is a recipe that brings smiles and joy, and its flavor will make you feel at home. Don't forget to share this recipe with your loved ones, because good food is always tastier when enjoyed together!
Enjoy!
This recipe for chicken fillet with au gratin mashed potatoes brings together simple ingredients to create a delicious dish, perfect for a family dinner or special occasion. With a flavorful marinade and creamy puree, this main course is sure to become a favorite in any household.
Preparation time: 30 minutes
Baking time: 40-45 minutes
Number of servings: 4
Ingredients
For marinating the chicken:
- 1 chicken fillet (about 300-400g, fresh)
- 2 tablespoons olive oil
- 2 tbsp white wine (optional, but recommended for a deeper flavor)
- Salt and pepper to taste
- 1 tsp sweet paprika
- 1/2 teaspoon dried parsley
- 1 pinch dried basil
- 1 clove garlic, peeled and sliced
For the puree:
- 4 suitable potatoes (preferably new potatoes or mashed potatoes)
- Salt to taste
- 50g butter
- 100ml milk (or more, depending on desired consistency)
- 2 tbsp grated cheese (optional, but adds a great taste)
- 2 slices kaizer (or ham if you prefer)
Brief history
Chicken fillet with au gratin mashed potatoes is a recipe that blends the culinary traditions of several cultures and is a great way to transform simple ingredients into sophisticated dishes. Marinating the chicken with oil, wine and spices helps to intensify the flavors, while the creamy mashed potatoes, enriched with butter and milk, provide a pleasant contrast. The chicken au gratin with cheese and kaizer cheese adds a touch of flavor that will impress even the most discerning palate.
Step-by-step instructions
1. Marinating the chicken
1. Make the marinade: In a medium bowl, combine the olive oil, white wine, sweet paprika, dried parsley, dried basil, salt, pepper and garlic slices. Mix all ingredients well until you have a smooth marinade.
2. Marinating the chicken: Wash the chicken fillet and pat dry with a paper towel. Place it in the bowl with the marinade and make sure it is well covered. Cover the bowl with plastic wrap and refrigerate overnight. This marinade allows the flavors to penetrate the meat, resulting in a juicy and flavorful chicken.
2. Making the puree
1. Boiling the potatoes: Peel the potatoes, wash them well and cut them into even cubes for even boiling. Put them in a saucepan of cold water and add salt. Bring the water to the boiling point and boil the potatoes for 15-20 minutes or until very soft.
2. Mash the potatoes: Once boiling, drain the water and add the butter and milk. Using a potato masher, mash well until smooth and creamy. You can adjust the amount of milk to get the desired consistency. Taste the puree and add salt to taste.
3. Preparing the chicken and assembling
1. Preheat the oven: Preheat the oven to 180°C (or 200°C for au gratin).
2. Baking the chicken: Remove the chicken fillet from the marinade and place on a piece of baking paper. Wrap tightly and place in a baking tray. Roast the chicken in the oven for 25 minutes. This step helps to keep the juices in the meat and develop flavors.
3. Assemble the dish: In a lightly oiled yena dish, place the mashed potatoes, leveling evenly. Once the chicken has been in the oven, remove and place on top of the mashed potatoes. Press gently to secure. Add the kaizer slices around the chicken and sprinkle the grated cheese on top.
4. Grilling: Place the dish in the oven at a higher temperature (about 200°C) for 15-20 minutes, or until the cheese is golden and crispy.
4. Serving
Remove from the oven and leave to cool for a few minutes. You can serve this dish with a fresh salad or grilled vegetables to add extra color and nutrients. A good choice would be a rocket and cherry tomato salad with a simple vinaigrette.
Practical tips
- Kaizer slices can be replaced with other types of ham or even bacon for a more intense taste.
- If you want a richer-flavored puree, you can also add a clove of garlic boiled in the puree.
- The chicken can also be marinated for a few hours before cooking, but the longer it sits in the marinade, the tastier it will be.
- You can experiment with different herbs and spices in the marinade, such as oregano or thyme.
Frequently Asked Questions
1. Can I use frozen chicken?
Yes, but make sure it is completely thawed before marinating. Marinating frozen chicken will not allow the spices to penetrate.
2. What other garnishes can I use?
As well as mash, you could try rice, quinoa or steamed vegetables.
3. How can I make the puree creamier?
Adding sour cream or cream cheese instead of milk can make the puree even creamier.
4. What are the calories?
One portion of chicken fillet au gratin has about 450-500 calories, depending on the ingredients used.
Variations
- Feta cheese puree: Add crushed feta cheese to the puree for a savory and distinct flavor.
- Chicken fillets with fresh herbs: Replace dried herbs with fresh herbs such as basil or parsley for a more vibrant taste.
Personal note
I fondly remember family times when we would all gather around the table to enjoy this dish. It is a recipe that brings smiles and joy, and its flavor will make you feel at home. Don't forget to share this recipe with your loved ones, because good food is always tastier when enjoyed together!
Enjoy!