Dairy Farmers of Canada

Chicken-Havarti Gratin

All those in favour of good old, slow-cook comfort food, but without all the fuss and muss, raise your hand.

  • Prep: 10 min
  • Cooking: 25 min
Yields 4 servings
chicken havarti gratin

Ingredients

  • 1/2 lb (250 g) baby potatoes quartered
  • 1 tbsp (15 mL) olive oil
  • 1 tbsp (15 mL) butter
  • 8 boneless, skinless chicken thighs cut into large chunks
  • Salt and freshly ground pepper to taste
  • 1 onion chopped
  • 3 cups (750 mL) shiitake or other mushrooms sliced
  • 4 tsp (20 mL) chopped fresh rosemary
  • 3 cups (750 mL) baby arugula lightly packed
  • 1/4 cup (60 mL) white wine or sodium-reduced chicken broth
  • 1 cup (250 mL) fresh whole wheat bread crumbs
  • 1 cup (250 mL) cubed Canadian Havarti
  • 1 tbsp (15 mL) Dijon mustard
Placeholder alt

READY FOR REWARDS?

Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.

SUBSCRIBE

Preparation

Cook potatoes in boiling, salted water on the stove for 5 to 6 minutes or until fork tender. Drain well; pat dry with paper towel.

Meanwhile, preheat the broiler to high. Heat oil and half of the butter in a large, ovenproof, non-stick skillet set over medium-high heat. Add chicken and season with salt and pepper to taste. Stir-fry for 8 minutes or until browned. Transfer to a bowl; set aside.

Add remaining butter, onion, mushrooms and rosemary to skillet. Stir-fry for 6 minutes or until browned.

Stir in cooked potatoes, chicken with any accumulated juices, arugula and broth. Cook, stirring, for 1 minute or until liquid has evaporated. Spread the mixture out evenly in the skillet; remove from heat. Meanwhile, toss the breadcrumbs with cheese and mustard. Sprinkle crumb mixture evenly over the skillet mixture. Broil on the middle rack for 5 minutes or until golden.

Tips

Wrap aluminium foil around the plastic handle of a non-stick skillet to shield it from the heat while under the broiler. To micro-cook the potatoes, place in a large heatproof bowl and add enough water to cover. Cover bowl with a heatproof plate and cook in the microwave on high for 5 to 6 minutes or until potatoes are fork tender.

For a Tex-Mex-inspired gratin, replace the mushrooms, rosemary, arugula and Havarti with chopped sweet peppers, fresh oregano, baby spinach and cubed Canadian Monterey Jack or Cheddar. Add a hint of Chili powder to the crumb topping to spice it up a little, too!

Learn more about

Nutritional information

Per serving
Energy: 518 Calories
Protein: 43 g
Carbohydrate: 30 g
Fat: 24 g
Fibre: 5.5 g
Sodium: 653 mg

Top 5 Nutrients

(% DV*)
Calcium: 30 % / 330 mg
Niacin: 56 %
Phosphorus: 54 %
Zinc: 54 %
Riboflavin: 45 %