Incorporating Brussels sprouts into meals, such as in a gratin with chicken, ensures a hearty, nutritious dish that can help keep the body warm and satisfied. This Brussels sprout gratin with chicken combines the robust flavours and nutritional benefits of Brussels sprouts with the protein-rich goodness of chicken, making it a perfect winter meal.
Ingredients
- 500 g Brussels sprouts
- 200 g rice
- 1 onion
- 4 chicken breasts
- 1 tsp mustard
- 2 bay leaves
- Zest of one lemon
- 1 clove of garlic
- For the topping:
- 500 ml milk
- 200 g sour cream
- 2 eggs
- A pinch of grated nutmeg
- For the crust:
- 150 g ground almonds
- 2-3 tbsp butter cubes
- 200 g grated Parmesan cheese
Instructions
- Clean the Brussels sprouts and cut the florets in half. Cook in boiling salted water for 10 minutes, then drain and set aside. Cook the rice for 10 minutes and set aside.
- Peel and roughly dice the onion. Season the meat with salt and pepper and rub with mustard. Fry slowly in olive oil with the onion, bay leaves, lemon zest and garlic. Cover with milk and braise slowly for 15 minutes.
- Preheat the oven to 180°C top and bottom heat.
- Remove the meat from the pan and cut into large strips. Place a layer of rice, Brussels sprouts and meat in a baking dish.
- For the topping, remove 400 ml of the milk from the pan and whisk with the sour cream and eggs. Season with salt, pepper and nutmeg. Pour over the casserole.
- Sprinkle with almonds, butter cubes and cheese.
- Bake in a preheated oven at 180°C for about 35 minutes.
