Chicken and Fennel Gratin

Chicken and Fennel Gratin

  • Prep Time Icon prep time: 20 mins 
  • Cook Time Icon cook time: 45 mins 
  • Prep Time Icon prep time: 20 mins 
  • Cook Time Icon cook time: 45 mins 

Chicken and Fennel Gratin

  • Prep : 20 mins
  • Cooking : 45 mins
  • Serves : 6

Ingredients

Serves 6
  • 12 ounces boneless, skinless chicken thighs, cut into bite-size pieces
  • 1 pound fennel (white or light green bulb only), trimmed and cut into 1-inch pieces
  • 8 baby bella mushrooms, quartered
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 scallions, chopped
  • 4 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 2 cups 2 percent milk
  • 1 cup half-and-half
  • 2 tablespoons chopped fresh thyme, or 1 1/2 teaspoons dried thyme
  • 3 tablespoons grated Asiago cheese
  • 1 cup Panera Bread Three Cheese bread crumbs from a 4-inch-by-5-inch chunk of bread
  • 12 ounces boneless, skinless chicken thighs, cut into bite-size pieces
  • 1 pound fennel (white or light green bulb only), trimmed and cut into 1-inch pieces
  • 8 baby bella mushrooms, quartered
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 scallions, chopped
  • 4 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 2 cups 2 percent milk
  • 1 cup half-and-half
  • 2 tablespoons chopped fresh thyme, or 1 1/2 teaspoons dried thyme
  • 3 tablespoons grated Asiago cheese
  • 1 cup Panera Bread Three Cheese bread crumbs from a 4-inch-by-5-inch chunk of bread

Directions

Step 1.

Move oven rack to top third of oven. Preheat oven to 400°F.

Step 2.

Mix chicken, fennel, and mushrooms in a large roasting pan or rimmed baking sheet. Drizzle with olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat evenly. Roast in top third of oven, turning once or twice, just until chicken is no longer pink and fennel is almost tender, 5 to 8 minutes. Scrape into a 1 1/2-quart shallow baking dish. Sprinkle with chopped scallions.

Step 3.

Reduce oven temperature to 350°F.

Step 4.

Melt butter in a medium saucepan over medium heat. Stir in flour and cook until golden, 2 to 3 minutes. Gradually whisk in milk until smooth. Whisk in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Gradually whisk in half-and-half until smooth and bubbly. Cook until thick, like gravy, about 2 minutes. Stir in thyme and pour over chicken mixture.

Step 5.

Grind bread into crumbs in a food processor (you should have about 1 cup crumbs). Add Asiago and pulse until mixed. Sprinkle bread crumb mixture evenly over top and bake until bubbly and golden, about 35 minutes.

Tip: We use half-and-half to give the gratin a nice thick body and extra flavor, but if you want this dish a little lighter, use low-fat milk instead of the half-and-half.

Nutrition (Per Serving)

  • 424 calCalories
  • 24 gProtein
  • 28 gCarbohydrates
  • 24 gFat
  • 105 mgCholesterol
  • 627 mgSodium
  • 4 gDietary Fiber