Chicken gratin with spinach and sun-dried tomatoes
Browned chicken in a creamy sauce with garlic, spinach and sun-dried tomatoes, baked under cheese in the oven. A quick weeknight gratin served with rice, bulgur or pasta.
- 40 minTime
- 20 minHands-on
- 4Portions
- ≈ 44 krper portion
- 700kcal per portion
Ingredients for 4 portions
- 600 gChicken thigh fillet, or chicken breast
- 1 tbspRapeseed oil
- to tasteSalt
- to tasteBlack pepper
- 3 clovesGarlic
- 1 dlSun-dried tomatoes in oil, in oil, drained
- 100 gBaby spinach
- 2 ½ dlCooking cream
- 100 gGrated cheese
- ½Basil, pot, leaves picked (optional)
On the side
- 3 dlRice
Method
- Heat the oven to 225 °C. Put the rice on to cook as the packet says.
- Let the rice cook until done, about 18 minutes.
- Cut the chicken into pieces and season with salt and pepper. Brown it in the oil in a frying pan until coloured all over, then put it in an ovenproof dish, about 20 × 30 cm.
- Peel and slice the garlic and cut the sun-dried tomatoes into strips. Fry them for a minute in the same pan, then add the spinach and let it wilt.
- Pour in the cream and simmer for 2 minutes. Pour the sauce over the chicken and scatter over the cheese.
- Bake in the middle of the oven for about 15 minutes, until the cheese is golden and the chicken is cooked through.
- Scatter over the basil, if using, and serve the gratin with the rice.
The cost is estimated from Swedish grocery prices.
