Chicken and Potato Gratin with Brown Butter Cream

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A friend recently sent me a link to a collection of comforting good recipes compiled by epicurious.com, one of my favorite recipe sites..  I suggested we select one of the recipes and I would make it for both of us.  It didn’t take long to select “Chicken and Potato Gratin with Brown Butter Cream.”  I love the main ingredients in the recipe: bone-in chicken legs and thighs, butter, cream, thyme.  I figured this would be a winner. 

The first cooking activity was making the brown butter and cream sauce.  It was spiked with garlic, thyme and sage so almost immediately a heavenly fragrance filled my kitchen..  As I proceeded with browning the chicken and preparing the vegetables, I was certain this was going to be a scrumptious, satisfying dinner and it was!

We enjoyed every bite, switching back and forth between the chicken and vegetables, all cooked in the savory sauce. The thighs (I didn’t use legs) were tender and juicy and the potatoes and shallots were a perfect consistency of creamy but not overcooked.

I made this ahead up to the point of baking.  I refrigerated the casserole until an hour before baking and it worked out well.  All the prep dishes were done and put away before I baked so the after dinner dishes were quick and easy. 

Give this one a shot.

https://www.epicurious.com/recipes/food/views/chicken-and-potato-gratin-brown-butter-cream

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