Nº of people
1dl Gallo Extra Virgin
- 400g Chicken Breasts
- 300g Leeks (slices)
- 150g Onions (slices)
- 400g Potatoes in cubes (frozen)
- 50g Wheat Flour
- Salt, to taste
Method of preparation
Heat the olive oil, add the leeks and onions, stewing on a low flame.
Fry the potato cubes.
Cook the chicken breasts in water, Gallo olive oil and salt. Keep the broth from the cooking of the breasts, on the side.
Fray the chicken breasts and add to the leek and onion stew.
Sprinkle the wheat flour on the frayed chicken, adding the broth and stir.
Add this mixture with the fried potato cubes and place in a glass baking dish (pyrex).
Place in the oven to bake, au gratin.
You can add some cream.
You can use roasted chicken left-overs, but they must be frayed.
The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference.
Experiment and share your incredible combinations!