In a small bowl, blend the sour cream with the mustard and stir into the stew. And more to come! Yum! I have some doubts about softening the leek without sauteing, and melding the flavors, but I will try this. Recall her scalloped potatoes? Simmer the stock over moderately high heat until reduced by half, about 2 minutes. It looks lovely and ever so crunchy! Thanks for another inspiration! A couple of times. You know what to do next. Since you’ve mentioned that you use Diamond Crystal kosher salt, which has different sized crystals than other brands, could you include the weight of kosher salt used in your recipes? Before cooking the chicken for his lovely stew, Jamie Oliver lightly coats the pieces in flour. Your email address will not be published. And I loved Laurie no less, but I did wonder. Add chicken and seasoning to pan; cook, stirring, for 3 minutes, or until browned. Discover delicious, healthy recipes that are easy to make and that you can trust are good for you. I'll try with portabello mushrooms next time! Heat oven to 350 degrees F. Generously butter an 8×12-inch or 3-quart baking dish. Using a slotted spoon, transfer the chicken to the plate with the vegetables. Ack! This site complies with the 2 year ago: Roberta’s Roasted Garlic Caesar Salad Scrape the leeks and mushrooms onto a plate. Tuck leeks, halved side up, between potatoes around the pan. Events: I’ve added two virtual events this month that should be really fun. made this last night. I would even add in a 1/4 cup of white wine when I saute the leeks and mushrooms. I served it over orzo. Meanwhile, melt 2 remaining tablespoons butter. Filling winter comfort food. Return to the oven without foil for 45 minutes, until potatoes are totally tender, the top is browned, and the edges are bubbly. Subbed greek yogurt for sour cream and dried thyme instead of fresh. I love big chunks of leeks in a potato gratin, not sautéed and hidden, but wedged in all over, sharing the spotlight. As much as I’d love to eat an entire casserole solo… it’s not the healthiest decision :). Thanks Deb, beautiful recipe to add to the list! 6 months ago: Any-Kind-Of-Fruit Galette And we justified making it because milk is less calories than whole cream. Adding the leek is a great idea! Great recipe. Let cool for 10 minutes before serving hot. Return the chicken, leeks and mushrooms to the skillet and simmer over low heat until warmed through, about 1 minute. Mine… did not. First published November 11, 2020 on smittenkitchen.com |, index of cookbooks referenced on smitten kitchen, I’ve added two virtual events this month that should be really fun, Roasted Cauliflower with Pumpkin Seeds and Brown Butter, Squash Toasts with Ricotta and Cider Vinegar, Spicy Squash Salad with Lentils and Goat Cheese, 2 tablespoons unsalted butter, plus more for pan, 2 1/2 pounds yukon gold potatoes, unpeeled, scrubbed, thinly sliced, 1 thick or 2 slimmer leeks, halved, washed, cut into 1-inch segments, Kosher salt and freshly ground black pepper, 1/2 cup plain breadcrumbs (panko or homemade are great here), 3/4 cup coarsely grated gruyère, comte, or baby swiss cheese. More sub options, Plus we’ll send you a free download of our Healthy Pantry Checklist. LATEST ADVICE To cook or not to cook? Thanks for sharing. 12 years ago: Cabbage and Mushroom Galette and Peanut Butter Crispy Bars I wouldn’t call it a stew though. Elsewhere: I was on Splendid Table last week, chatting with Francis Lam about ways we can modify our holidays this year while still having great food celebrations. Since we are limiting contact in these uncertain times, we are cooking smaller quantities. Deb, I know we’re both probably happily married, but this is the first time I’ve ever wanted to propose to someone based on their description of potato gratin. Your email address will not be published. this link is to an external site that may or may not meet accessibility guidelines. I’ve been making a version of this same-ingredient casserole for a decade on holidays, with thanks to Williams-Sonoma, who published a tempting recipe for this in their catalog, when they actually published recipes and didn’t shuffle readers off to their website – I tore it out and have used it for Thanksgiving and Christmas for about a decade. Wetter or drier? And while I in the past have made gratins with milk and/or half-and-half, I feel especially at this moment in time that if we’re going to do anything, we might as well do it spectacularly, and that will require heavy cream. Haha these are my thoughts exactly! Served over brown basmati rice. Step 2 Place half of the potato slices in a large flameproof casserole dish; top with carrots, chicken mixture and remaining potato.
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