Wine-deglazed Baked Chicken with Pumpkin Gratin

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Preparation Time: 45 minutes to 1 hour
Cooking Time: 1 hour
Serves 1

INGREDIENTS
2 pieces chicken thighs
Salt and pepper to taste
2 to 3 tablespoons white wine
2 to 3 tablespoons chicken stock
1 clove garlic
Butter for greasing
1 to 2 kilograms of pumpkin
Salt and pepper to taste
Cream, enough to fill your mould
Any cheese of choice, for topping

PROCEDURE
FOR THE PUMPKIN GRATIN
1 Grease your baking dish with a little butter.
2 Slice your pumpkin into thin pieces. 3 Season the cream with a little salt. 4 For the layering:
i. Place a small amount of cream into the baking dish.
ii. Layer sheets of the pumpkin to cover the base of the mould.
iii. Season each layer lightly.
iv. Pour enough cream to cover the pumpkin layer.
v. Redo this step until the top of the baking dish is covered.
5 Cover with aluminum foil and bake at 180° C until the pumpkin is tender.
6 Remove the foil and top with cheese. Return to the oven to brown the cheese.

PROCEDURE
FOR THE BAKED CHICKEN WITH WHITE WINE
1 Season the trimmed, cleaned, and towel-dried chicken thighs with salt and pepper.
2 Place the chicken in pan and roast in well-preheated 200° C oven.
3 After some fat has been rendered out, place garlic clove into the pan. Baste the chicken with the juices and fat.
4 Leave in the oven for around 15 minutes until the chicken browns a little. Baste again.
5 When the chicken has browned some more, remove half the fat from the pan and deglaze with the wine and stock. Leave in the oven to fully cook and reduce the sauce.
6 To check whether the chicken is fully cooked, pierce a knife into the thickest part of the meat. If the juice that comes out is clear, the chicken is cooked.
7 Taste the sauce and adjust seasoning accordingly.
8 Serve the chicken with the pumpkin gratin.

Chef’s Note: Basting the meat with the juices and fat ensures good, even browning and keeps the meat moist.

This recipe was originally published in the February-March 2015 issue of Breakfast Magazine.