Chicken & Veggie Gratin

Watching all those ridiculously skinny actresses last night on the Oscars made me really hungry!  So here's what I think Angelina could use...

I was craving caramelized onions ( I know, I'm a little weird), and that always makes me think of a yummy tian or gratin.  Lately I like the idea of working with whatever I've got.  Fortunately, my kitchen is usually pretty accommodating to an improv dinner (and not just cereal).  So into the pantry and fridge we go.....onions, baby bliss potatoes, mushrooms, thyme, chicken, gruyere (you KNOW I always have cheese on hand....or in mouth), and panko.

Start with a little olive oil and butter in a large skillet, and slowly cook the onions on medium-low heat. 

In a separate skillet, cook a couple chicken breasts, simply seasoned with salt and pepper.  I used this fantastic French herb salt that I picked up at the farmers' market from All Star Organics. I also added a little to the onions....



Caramelizing onions takes time, so if you're starving or in a rush, plan on making something else.  Once the onions are golden, add the sliced mushrooms.

 While chicken and onions cook, thinly slice some baby bliss potatoes, and lay them in the bottom of a lightly oiled baking dish.  Cover the bottom completely.  If you have a mandoline, use it.  If you are using a knife, be sure to keep the cuts uniform, so they will all cook the same.

Drizzle potatoes with olive oil and some thyme leaves.  Then start layering: onion mixture, chicken, cheese and panko.  Bake covered for 30 minutes, remove cover and cook an additional 5-10 minutes.

Caramelized Onion and Chicken Gratin

Serves 4

1 tablespoon olive oil, plus extra for pan

1 table spoon unsalted butter

2 yellow onions, thinly sliced

2 boneless skinless chicken breasts

salt & pepper

8 ounces crimini mushrooms, sliced

5 Baby Bliss potatoes, sliced 1/4" thick

2 teaspoons thyme leaves, divided

1 cup shredded Gruyere cheese

1/2 cup panko

• Preheat oven to 350. Lightly oil a baking dish and set aside.
• Heat oil and butter in a large skillet over medium heat.  When hot, add sliced onions and reduce heat to medium-low.  Let onions cook, stirring only occasionally, for 10 minutes, then add a pinch of salt and conmtinue to cook 2-3 more minutes before adding the mushrooms.
• Add mushrooms and continue cooking another 10-15 minutes.
• In a spearate skillet, cook chicken breasts seasoned with salt and pepper.  When cooked, remove from heat and when cool enough to handle, shred.
• Place sliced potatoes, slightly overlapping, in the  bottom of prepared baking dish.  Drizzle with olive oil and 1 teaspoon of the thyme leaves.
• Top with onion and mushroom mixture, then shredded chickenm then cheese, and top with panko and remaining teaspoon of thyme leaves.
• Cover and bake for 30 minutes.  remove cover and bake an addtional 5 minutes.
• Remove from oven and let stand 5 minutes before serving.