Classic Pork Gratin with white wine and shallot
A classic take on Pork Gratin, built on white wine and shallot and finished the way we like it....
A provencal take on Chicken Thigh Pilaf, built on dijon and tarragon and finished the way we like it. Ready in about 32 min and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the dijon and tarragon elements, and pat the chicken thigh dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken thigh. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.
Stir in the shallots and the rest of the dijon and tarragon flavours, letting them cook out for a minute until fragrant.
Add the red pepper along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped thyme and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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