Shell Pasta Gratin with Chicken Thighs

Name: Shell Pasta Gratin with Chicken Thighs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 5 portions
Cuisine: francaise
Ingredients: 400 g Shell pasta; 800 g Chicken thighs; 150 g Gruyère; 300 ml Sour cream; 200 g Carrots; 150 g Leeks; 40 g Butter; 2 tbsp Flour; 250 ml Milk; 2 L Water; 1 pinch Salt; 1 pinch Pepper; 1 sprig Thyme

Temps

50 min

Difficulté

moyen

Ingrédients

Budget

~7-10 €

Valeurs nutritionnelles

Score santé

Moyen · /100

520 kcal

par portion

38 gProtéines

16 gLipides

54 gGlucides

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Etapes

1
Heat oil in a Dutch oven and brown the salted and peppered chicken thighs on all sides, about 8-10 minutes.
10 min
2
Add the chopped carrots and leeks along with the thyme. Pour in a little water and simmer for 15 minutes.
15 min
3
Meanwhile, cook the shell pasta in boiling salted water. Drain and set aside.
10 min
4
Make a béchamel sauce: melt the butter, add the flour, mix well, then gradually pour in the milk while whisking. Let thicken for 3 minutes.
5 min
5
Pour the cooked pasta into a gratin dish, spread the béchamel on top, then arrange the chicken thighs and vegetables from the Dutch oven. Cover with grated Gruyère.
3 min
6
Bake in a preheated 200°C oven for 15-20 minutes until golden. Serve hot.
18 min