I made this a little while ago. I’m behind in my blogging as usual. But this was delicious. So much better than potato gratin. Now that I’ve made this, I want to experiment with other non potato gratin. Note: I do not remember exactly what I put in the white wine sauce. I will try to list the ingredients.
Zucchini Gratin and Chicken Thighs with White Wine Sauce
2 chicken thighs
1 cup white wine
1/4 onion, chopped
1/4 onion, sliced
5 zucchini, sliced
4 oz Havarti cheese (or whatever kinds of cheese you want)
1/2 cup almond milk
1/2 onion, sliced
freshly grated nutmeg
1 tsp fennel seeds
2 tbsp fresh tarragon, chopped
1/4 cup shredded Parmesan cheese
salt and pepper
1 tbsp butter
Start by heating a saute pan with a little butter. Add the zucchini and cook for 4-6 minutes, turning until cooked on both sides. Season well and remove from pan.
Now take a round baking dish and line the bottom with zucchini slices. Place a layer of sliced onions over the zucchini, then sprinkle with both types of cheese and herbs. Repeat this step until all the zucchini and cheese is gone.
Mix the milk and eggs together. Season with the grated nutmeg, salt and pepper. Pour this liquid mix over the zucchini, then sprinkle the top with the remaining cheese.
Bake the gratin in a preheated oven, 350F for 35-45 minutes or until it is set in the center and golden brown. Remove from oven and let stand for 5 minutes before serving.
While the gratin is cooking the in oven, start working on the chicken thighs and sauce. In a small sauce pan, saute some garlic and onions. After a few minutes, pour in about a cup of white wine. Add the chopped tarragon and fennel seeds and let reduce for about 10 minutes.
In a flat, non stick grill pan, heat a little oil. Season your chicken thighs and place them skin side down in the pan. Cook on the skin side for about 5-7 minutes, until the skin is crispy. Turn the chicken over and sear on all sides. Then pop them into the oven for about 15-20 minutes. If timed correctly, they should be done at the same time as the gratin.
When the chicken and gratin are done cooking, plate them, serving the sauce over the chicken. AND ENJOY!
Gather all your ingredients.
Prep everything. then….start cooking!
Forgot to take a picture of the sauteing zucchini, SO saute your zucchini. Then start making the layers of your gratin. Starting with zucchini, then onions and herbs, then the cheese.
Add a couple more layers.
Then combine the milk and egg. Pour the mixture over the zucchini. Cover the gratin with the remaining cheese. And bake for 35-45 minutes at 350F.
While the gratin is baking, make your sauce. Saute chopped onions and garlic in a little butter. Add the white wine, along with fennel seeds, salt, pepper and chopped tarragon. Let simmer for around 10 minutes.
In a flat grill pan, cooked your chicken thighs skin side down(5-7 minutes). Get the skin nice and crispy then turn the chicken and sear on all sides.
Transfer to a baking sheet and pop in the oven for about 15-20 minutes.
When the gratin looks like this, its done! Let cool for 5 minutes before serving.
Boyfriend getting his dinner.
Serve and enjoy.
I almost forgot, Ben’s mom got me an AWESOME Christmas present
She got me all kinds of spices and herbs from a store called Lotsa Pasta.