Chicken & Savoy gratin with chorizo crumb

Name: Chicken & Savoy gratin with chorizo crumb
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1¼ kg pack frozen Essential British Chicken Thighs, defrosted; 3½ tbsp olive oil; 500 ml chicken stock, made with a stock pot or 1 cube; 350 g frozen sliced Savoy cabbage; 2 tbsp plain flour; 200 ml pot half fat crème fraîche; 1 tbsp wholegrain mustard; ½ unwaxed lemon, zest; g Few sprigs thyme, leaves chopped; 80 g fresh breadcrumbs; 120 g pack Cooks’ Ingredients Chorizo Crumb; 100 g pack Wensleydale, crumbled

This creamy gratin has handy frozen cabbage cooked into its flavourful sauce – all you need is some crusty bread on the side. Find more recipes using juicy and tender chicken thigh or moreish cheese.

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Serves4
CourseMain meal
Prepare15 mins
Cook40 mins
Total time55 mins
Plusdefrosting

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½ x 1¼kg pack frozen Essential British Chicken Thighs, defrosted
3½ tbsp olive oil
500ml chicken stock, made with a stock pot or 1 cube
350g frozen sliced Savoy cabbage
2 tbsp plain flour
½ x 200ml pot half fat crème fraîche
1 tbsp wholegrain mustard
½ unwaxed lemon, zest
g Few sprigs thyme, leaves chopped
80g fresh breadcrumbs
½ x 120g pack Cooks’ Ingredients Chorizo Crumb
100g pack Wensleydale, crumbled

Preheat the oven to 200ºC, gas mark 6. Put the chicken thighs in a medium roasting tin, season, then drizzle with 1 tbsp oil and roast for 30-35 minutes, or until cooked through, the juices run clear and no pink meat remains.
Meanwhile, put the stock in a small pan and warm it gently. Microwave the cabbage following pack instructions, drain and cool.
Warm 2 tbsp oil in a frying pan over medium heat, add the flour, stirring constantly, until it turns golden and smells biscuity. Gradually pour in the hot stock and stir to a thickened sauce. Add the crème fraîche, mustard, lemon zest and thyme.
When the chicken is ready, switch the oven to a high grill setting. Cool the chicken a little, remove and discard the skin, bones, juices and excess fat – but don’t wash up the tin. Shred the meat with two forks. Mix with the sauce and cabbage, return it to the tin.Toss the crumbs with the remaining ½ tbsp oil, then scatter them over the tin with the chorizo and cheese. Grill for 4-5 minutes, or until crisp and golden brown.

Cook’s tip

Make this up to a day ahead; cool the chicken, then cool the whole dish, cover it and chill. Next day, bake in a medium oven for about 30 minutes or until bubbling hot throughout. Cover the top with foil if you need to, towards the end of cooking.

Typical values per serving when made using specific products in recipe