Chicken Gratin

chicken gratin

4 - 6 servings


  • 4 Chicken filets 
  • Chicken & Steak Seasoning (Santa Maria)
  • 4 dl Crème fraîche
  • 125 g Cantadou 4 pepper fresh cheese 
  • 2 ½ dl Cream
  • 1 tsp black pepper or pepper mix
  • 1 red pepper
  • 1 green pepper
  • 1 chickenstock cube 
  • 1 vegetagble stock cube 
  • 2 dl grated cheese


  1. Cut the filets into smaller pieces, season with chicken & steak seasoning and fry until golden brown. Put the chicken in an oven form or roasting pan.
  2. Whisk together Cantadou, Crème fraîche, Cream, the stock cubes and the pepper. Let simmer for a minute. 
  3. Cut the bell peppers into smaller pieces and let it simmer with the sauce.
  4. Pour the sauce over the chicken and top with grated cheese.
  5. Bake at 200°C/392°F for about 35 minutes.
  6. Serve with rice and a salad.

chicken gratin in an enameled cast iron roasting pan


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