The leftover chicken and the stock from the poule au pot I cooked at the weekend was the basis of last night’s dinner, which was a nice chicken gratin, which is a simple thing to make, but tasty and filling on a cold evening.
First, I made a sauce with some of the chicken stock and a basic butter and flour roux, to which I added a tablespoonful of crème fraiche, some grated Comté cheese and two teaspoonfuls of Dijon mustard.
I then stripped the cold chicken from the carcass of the bird and put this into an ovenproof dish with some sliced mushrooms and pieces of blanched asparagus. This was covered with the cheese sauce and topped with grated Parmesan cheese and baked in the oven until bubbling and browned on top.
I served it with mashed potato, but pasta or plain rice would work equally well.