Chicken Gratin – the recipe My Market Kitchen

Video length: 6:34

How to get the best out of a Chicken Gratin. The recipe.

Foraging for the best ingredients from local producers and the Queen Victoria Market, Lynton Tapp and Emma Dean transform simple produce into delicious meals to inspire the home cook.


  • 1 chicken, broken down into 10-12 pieces (or 4 chicken marylands)
  • 2 french shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 stalk celery, finely chopped
  • 1 bunch thyme
  • 2 bay leaves
  • 400 ml white wine
  • 400 ml Massel Chicken Stock
  • Salt & freshly ground pepper
  • 80 g parmesan
  • 2 cups fresh breadcrumbs
  • Olive oil, to taste


  • 1/2 bunch kale, sautéed, to serve

  1. Preheat oven to 180 degrees Celsius.
  2. Combine the chicken, shallots, garlic, celery, thyme, bay leaves, white wine and chicken stock all together and put the mixture in a casserole dish. Sprinkle on the parmesan and breadcrumbs (in that order), and then drizzle with olive oil.
  3. Bake at 180C for 1 hour.
  4. For the salt baked potatoes, mix the egg whites, salt, water and plain flour together to form a dough. Wrap the potatoes in the dough and also bake at 180C for 1 hour.
  5. Serve potatoes and chicken with sautéed kale.