Rick Stein’s chicken & leek potato gratin with one ‘all important’ ingredient

Potato gratin is a popular side dish to serve with chicken, but chef Rick Stein makes his with the chicken baked into it.

The Padstow local claimed that his recipe is the “perfect autumnal supper”, but really, it can be enjoyed at any time of year.

And as the perfect pairing with a crisp glass of white wine, his chicken, leek and potato gratin makes for the perfect summer dish.

Not only is it loaded with flavour, but is a great way to use up leftovers for a quick but indulgent meal.

Of course, chicken, leeks and potatoes are staple ingredients for this recipe, but Rick uses one more thing for added flavour – cider.

Before cooking the dish, start by greasing an ovenproof dish, approximately 26cm x 20cm /or 23cm diameter round. Then, preheat the oven to 180-200C.

Heat half of the butter in a large frying pan and fry the chicken thighs until golden then transfer to a plate. Breasts can be used instead but Rick claimed that thighs have “better flavour”.

Next, add the leeks to the pan with the rest of the butter over low heat and soften them without colouring the green flesh.

In his series, Rick Stein’s Cornwall, he said: “I love leeks, not only do I think leeks go well with chicken but they also go very well with fish. It’s the sort of sweet onion flavour which is very good with lots of slightly delicate dishes.”

After softening the leeks, it’s time to add the cider, mustard, soy sauce, paprika, salt and cream before bringing it all to a boil for two to three minutes to thicken.

Once combined, add the chicken back to the pan with any juices then tip into the prepared ovenproof dish.

Rick noted that for extra attention to detail, the potato slices should be neatly arranged on top of the filling before being topped with cheddar cheese and sprinkled with paprika.

The dish takes just 30 minutes to cook, at which point it should be bubbling and golden, and the potatoes tender.