Chicken, fennel and pancetta gratin
Okay, I am not reinventing the wheel here. In terms of using leftovers this is about as simple and old-fashioned as you can get, but it’s easy and satisfying. Make sure you season the sauce properly, that’s key; you might need to add a little bit more mustard than stipulated. It’s very easy to adapt this recipe too: replace the fennel with blanched broccoli or leeks, or add a layer of spinach.
Ingrediënten
- 3 fennel bulbs
- 75 g 2¾oz pancetta, cut into chunks, or bacon lardons
- 15 g ½oz unsalted butter
- 3 tbsp plain flour
- 100 ml 3½fl oz dry white wine
- 250 ml 9fl oz whole milk
- ½ tsp English mustard or to taste
- salt and pepper
- 85 g 3oz grated Parmesan
- 2 tbsp double cream optional
- 375 g 13oz cooked chicken, torn into pieces
Instructies
- Trim the fennel bulbs (reserve any little feathery fronds) and remove any tough outer leaves.
- Quarter and remove the core in each piece.
- Cook the fennel – microwave, steam or boil in a little water – until it has lost its hardness but is not tender all the way through.
- Drain really well.
- Sauté the pancetta or bacon in its own fat.
- Preheat the oven to 190°C/375°F/gas mark 5.
- Make a white sauce by melting the butter and stirring in the flour to form a roux.
- Cook over a low heat for a couple of minutes, then take off the heat and start adding the wine a little drop at a time, stirring well after each addition to make sure the liquid is well incorporated and the mixture is lump free.
- Gradually add the milk in the same way.
- Return to the heat and bring to the boil, stirring all the time.
- The sauce will thicken.
- Once it is boiling, reduce the heat and let it simmer for about four minutes to cook the flour.
- Add the mustard, seasoning and Parmesan and, once the cheese has melted, the cream (if using).
- Lay the fennel in a gratin dish, season, then top with the chicken, bacon and any little fennel fronds you collected.
- Pour the sauce over the top and bake in the hot oven for 20 minutes, or until bubbling and golden.
- Serve immediately.
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