Chicken and Squash Gratin

This creamy dish is comfort food at its best

By The GH Kitchen TeamPublished: 17 September 2012

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Yields:

4 serving(s)

Prep Time:

25 mins

Cook Time:

45 mins

Total Time:

1 hr 10 mins

Cal/Serv:

591

Ingredients

1 Tbsp.
vegetable oil
1
onion, finely sliced
1
leek, roughly sliced
450 g
(1lb) butternut squash, peeled and cut into 2.5cm (1in) pieces
3
skinless chicken breasts, cut into bite-sized strips
50 g
(2oz) butter
50 g
(2oz) plain flour
500 ml
(17fl oz) milk
100 g
(3½oz) mascarpone cheese
2 tsp.
dried tarragon
100 g
(3½oz) ciabatta bread, torn into small pieces

Directions

1. Step 1
  Heat oil in a large pan and gently cook the onion, leek and squash for 15min, stirring occasionally, until softened. Set aside.
2. Step 2
  Meanwhile, put chicken into a separate pan, cover with cold water and bring to the boil. Turn down the heat and simmer for 5min. Drain and add to the vegetable pan.
3. Step 3
  Preheat oven to 180°C (160°C fan) mark 4. Melt butter in the empty pan and stir in flour. Cook for 1min. Take off heat and gradually whisk in milk to make a smooth sauce. Return to the heat and cook, stirring constantly, until thickened. Stir in mascarpone and tarragon. Check seasoning. Stir sauce into the veg and chicken pan.
4. Step 4
  Empty into a heatproof serving dish and top with the bread. Cook for about 30min or until the bread is golden and filling is bubbling. Serve with a green salad.

Per Serving:

Calories: 591
Total carbs: 41 g
Sugars: 15 g
Total fat: 31 g
Saturated fat: 17 g

What to read next

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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