Comforting, tasty and hearty! Here are the three words that came to mind when I tasted this casserole of chicken with cider, bacon, Brussels sprouts, leeks and potatoes .
* Ingredients :
° 2 chicken-breasts cutting to cubes
° 200 gr of finely chopped bacon
° 5 yellow potatoes, sliced
° 1 leek, chopped
° 10 Brussels sprouts, finely chopped
° 1 chopped onion
° 3 garlic cloves, chopped
° 1 cup cider (I had ALMA's Willie Sparkling Cider)
° 1 ½ cooking cream
° 2 tbsp. old-fashioned mustard
° Salt and pepper from the mill
° Garlic cheddar cheese from the Vallées Verte farm for gratinating
* Steps :
Placing potato tranches in pot cold water. Bring to a boil, season with salt, then cook the potatoes for 5 minutes or until tender. Drain, then set aside.
Preheat the oven to 425 F.
In aaucepan on heat, cooking bacon. Add the chicken pieces to savor them, then when they are nicely browned, add the garlic and onion.
When the onion is translucent, add the leek and bruxelle sprouts. Season with salt and pepper, then continue cooking for about two minutes.
Deglaze with the cider, then reduce for a few minutes.
Remove the pan from the heat, add the cream and mustard, then mix.
Taste, & adjust seasoning.
Place the potato slices on top of the pan (see photo), season with salt and pepper, then add the grated cheese.
Baking about 15 min, & finish cooking on broil to cheese is golden.
Serve with a small green salad.
Enjoy !
