Chicken au gratin
Sunday chicken…
You will need: (for 4 people)
- 4 large skinless chicken breasts
- 20 cherry tomatoes
- 70g grated parmesan (or gorgonzola if you prefer)
- 6cl blackcurrant and juniper balsamic
- 12cl chicken stock
- 3 shallots
- 2 cloves of garlic
- Salt & Pepper
- Preheat the oven to 200°C.
- Chop the shallots and garlic. Cut the cherry tomatoes in half.
- Place the chicken breasts, tomatoes, stock, shallots and garlic in a dish. Season with salt and pepper.
- Sprinkle with the blackcurrant and juniper balsamic, and sprinkle with the grated parmesan.
- Cover and cook in the oven for 25 to 30 minutes.
- Serve immediately.
Tip: This recipe can also be created with smoked blackberry balsamic or honey vinegar.
