Chicken and potato gratin with brown butter cream recipe

Ingredients for Chicken and potato gratin with brown butter cream

• 1350 g chicken thighs and drumsticks, skin-on, bone-in

• 22 g kosher salt, divided

• 450 g small potatoes, halved lengthwise (such as fingerling or baby Yukon Gold)

• 225 g small or medium shallots, halved through root ends

• 75 g unsalted butter, divided

• 180 ml double cream

• 2 garlic cloves, finely grated

• 2 g freshly ground black pepper

• 1 g freshly grated or ground nutmeg

• 8 sprigs thyme

• 8 sage leaves

• 100 g country-style bread, preferably day-old, torn into large pieces

• 1 lemon, cut into wedges (optional)

How to make Chicken and potato gratin with brown butter cream

1. Season the chicken all over with 4 teaspoons of salt. Place the chicken in an airtight container and cover. Chill for at least 1 hour and up to 1 day.

2. Position a rack in the middle of the oven and preheat it to 220°C (fan) / 230°C (conventional).

3. In a large bowl, toss the potatoes, shallots, and 2 teaspoons of salt together.

4. Melt 4 tablespoons of butter in a small saucepan over medium heat. Cook, stirring often, until the butter foams and then browns, about 5–8 minutes. Immediately remove from heat as it will continue to darken.

5. Stir in the single cream, garlic, pepper, nutmeg, and the remaining 1½ teaspoons of salt. Return the saucepan to medium-low heat and cook, stirring, until the salt is dissolved and the mixture is warm to the touch.

6. Stir in the thyme and sage, then remove from heat.

7. Heat the remaining 1 tablespoon of butter in a large stainless-steel frying pan over medium-high heat until melted and bubbling.

8. Working in two batches, cook the chicken skin-side down until golden underneath, about 5 minutes. Transfer the chicken to a 33x23 cm (or 3 L) baking dish, arranging it skin-side up. Set the frying pan with the pan drippings aside.

9. Nestle the potatoes and shallots around the chicken (do not place them on top). Pour the brown butter cream over the chicken and vegetables, ensuring the herbs and spices are evenly dispersed, tucking herbs into the vegetables to prevent them from becoming too crispy while baking.

10. Bake the gratin until the cream is mostly reduced and the chicken and vegetables are dark golden brown, about 40 minutes. Let the gratin cool for 5–10 minutes.

11. Meanwhile, pulse the bread in a food processor until the pieces are about the size of oats (you should have approximately 300 g).

12. Toss the breadcrumbs in the reserved pan drippings in the frying pan to coat. Cook over medium heat, scraping up the browned bits with a spatula, until the breadcrumbs are deep golden brown, about 5–7 minutes. Let cool.

13. To serve, top the gratin with the breadcrumbs. Serve lemon wedges alongside for squeezing over, if desired.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.