Every year the same question comes up on the table: what are we going to serve our guests for Christmas? If some are still hesitating between meat or fish, Clément Bouvier, a young starred chef, chooses a generous Savoyard recipe: gratin of crozets with Reblochon and his chicken casserole. Easy to make and very tasty, this recipe is ideal for bringing family and friends together around a generous table.
Crozets gratin with Reblochon and chicken casserole
Ingredients (for 4 guests):
- 1 whole chicken
- 500g of butter
- Shallots
- Ail
- 2 bottles of white wine
- Carrots
- sage
- Crozets
- 10 onions
- 2 liters of cream
- Reblochon
- A piece of smoked brisket (5 cm)
The preparation :
Chicken casserole
- Cut the carrots and shallots in half lengthwise.
- Cut the head of garlic in half.
- Add a drizzle of olive oil to the pan over low heat.
- Take the chicken and brown it on each side in the casserole dish.
- Remove the chicken and place the vegetables in the casserole to color them.
- Place the chicken back in the casserole on top of the vegetables. Add the sage and cover with butter.
- Bake at 200°C for 45 mins.
- Every 10 minutes come and baste the poultry with the juice at the bottom of the casserole.
Gratin De Crozets
- Bring water to a boil in a saucepan. Add the crozets. Add a little salt.
- Chop onions. Fry them in a pan with a drizzle of olive oil.
- Dice the bacon breast. Introduce the bacon into the pan and let it brown.
- Deglaze the preparation with white wine.
- Add cream and cook over low heat for 10 minutes.
- Add the cooked crozets to the skillet. Mix and season with pepper.
- Put everything in a gratin dish.
- Place reblochon slices on top.
- Bake at 200°C for 10-15 minutes.
Dressage:
- Carve the chicken in a dish.
- Leave the accompaniment in the casserole cook over high heat.
- Add two glasses of white wine.
- Reduce to obtain juice.
- Cut the chicken into several pieces.
- Place the pieces in the dish.
- Add vegetables and juice.
- Finally, all that's left to do is enjoy!
For Christmas, let yourself be inspired by our chefs
In Megève, the arrival of Christmas heralds the return of happy tables, good little dishes simmered for hours, precious moments shared. And if this year you forget the traditional Christmas dishes? Starter, main course or dessert, let yourself be inspired by the chefs who, in love with the mountains and local products, have cooked up recipes that are as Savoyard as they are gourmet. Thus, in each recipe, find all the flavors of the Savoie Mont-Blanc territory, but also the unique flavor of reunions, with family or friends, around a joyous table.
