Brent Everett And Brent Corrigan School Crush

mustard Chicken Gratin Dauphinois

time ago I bought the latest book by Jamie Oliver "Jamie's 30 Minute Meals." I have to say that his book comes out, a book that I buy, I'm super fan of the chef and really do not know what I would like the latter, because when you buy the book online, I had the opportunity through it. But since there might be less, did not disappoint me at all. It is a very complete book, with a variety of menus rapid whole preparation. In just 30 minutes you can have lunch or dinner ready and always well colorful and tasty, as we have come.

The way we have to prepare this gratin is a breeze, as first put everything under the heat and cover with aluminum foil so that the steam given off by the added water, cook faster potatoes, and you only need to bake about 15 minutes to ensure complete gold.

And if you like mustard, you will love this chicken. I made a small change in the original recipe. You have to batter raw chicken in mustard powder, but as I had, what I did was to paint the chicken with mustard, not over, but well on both sides. The result is simply delicious, added spices and white wine carries, brings an extraordinary sweetness and flavor. Strongly recommended.
We can accompany a delicious salad.
The dessert, delicious, I'll put in another entry. I leave you with the name: Affogato.

mustard Chicken Gratin Dauphinois:

gratin Ingredients: 1 red onion
.
1 kg of raw potatoes.
2 teaspoon nutmeg.
2 cloves of garlic.
225 ml cooking cream.
grated Parmesan cheese.
2 bay leaves.
few fresh thyme leaves.

Ingredients for chicken with mustard:
4x180 gr chicken breast
Dijon mustard. (To paint the breasts)
2 medium red onions. (In the original recipe is made with 3 small leeks)
4 cloves of garlic.
white wine.
75 ml of cream to cook.
grain mustard accompaniment.

Preparation Gratin Dauphinois of:

Peel onions and cut into cubes. Wash the potatoes, peel and cut in very thin sheets.
add onion and potatoes in a saucepan. Reserve.
In a bowl mix the nutmeg, cloves garlic, crushed, cut, and 225 ml of cream líquida.Añadimos a handful of parmesan cheese and a splash of olive Lube.
water the potatoes with this mixture and put it over medium-low. Add 200 ml of boiling water over the chicken casserole with foil. We left about 12-14 minutes, tossing occasionally so it does not hit us. To serve
potatoes in a baking dish and culminated with the spices and another handful of parmesan cheese.
Bake 15 minutes or until golden and crisp on top.
Serve immediately. Preparation

chicken with mustard:

We put a large skillet over medium heat.
spiced chicken breasts and brush with Dijon mustard.
We water with oil and turn to the pan. Cook for about 15 minutes.
Peel the onions into cubes and add to pan,
4 cloves crushed garlic and add to the pan, we water with white wine and let cook.
When we see that the chicken is almost done, add the 75 ml of cream and we cover the pan with aluminum foil and left a few minutes.
Remove from heat and proceed to emplatar.Añadimos few teaspoons of mustard seeds to the chicken.
Serve hot.

I hope you enjoy. Ingrid