Chicken, Spinach and Cheddar Gratin

We had a selection of cheeses, one of which was a strong Cornish Cruncher cheddar and thought of the many dishes which could be made with such a cheese. In the end we chose this rich succulent dish which for those savoury fiends out there ticks all the boxes. This dish is rich, creamy and intensely savoury for a warming meal on those cold evenings when we all need some comfort. 

Chicken, Spinach and Cheddar Gratin

Serves 2

Ingredients

2 large chicken thighs, boned and skinned

1 rasher of thick cut smoked back bacon, chopped into pieces 

a large handful of spinach

1 thick spring onion, sliced

50 g Cornish Cruncher cheddar, grated

1 tbsp cornflour

1/2 tsp English mustard powder

1 tbsp butter

150 ml milk

fresh breadcrumbs

olive oil

salt & pepper

Method

Preheat oven to 180°C conventional.

1.  Heat a frying pan and wilt the spinach. Set aside to cool and then squeeze to remove the excess water. Lay the spinach in the bottom of an oven proof dish.

2. Add oil to the pan and heat. Season chicken thighs with a little salt & pepper and then sear in a pan to colour them. At the same time, add bacon pieces and fry. Remove the chicken and place on top of the spinach and sprinkle with the bacon and raw spring onion slices.

3. Melt the butter in a saucepan add the mustard powder and cornflour to make a roux. Cook out for one minute then pour in the milk. Heat gently, stirring all the time until thickened, then stir in most of the cheese. Season to taste. 

4. Pour the sauce all over the ingredients in the dish. Scatter with breadcrumbs, the remaining cheese and a little coarsely ground black pepper. 

5. Bake for around half an hour or until the chicken is cooked through and the top is golden and bubbling. Leave to rest for a couple of minutes before serving with fine green beans and sautéed new potatoes.