Chicken with courgette and kohlrabi gratin

45 min · 4 servings · 458 kcal

Theresa Aigner · @aignerkocht

Two capped vegetables in one dish, which is exactly the case the portion rule exists for: sixty-five grams of courgette and seventy-five of kohlrabi each is fine, doubling either is not. No potato on top, or it is too heavy.

Ingredients

• chicken breast600 g
• courgette260 g
• kohlrabi300 g
• lactose free milk250 ml
• alpine cheese100 g
• butter30 g
• garlic infused olive oil2 tbsp
• thyme1 to taste
• nutmeg1 to taste
• salt1 to taste
• black pepper1 to taste

Instructions

1. Heat the oven to 200 C. Slice the kohlrabi and courgette about three millimetres thick.
2. Blanch the kohlrabi two minutes in boiling salted water and drain well. It is denser than courgette and will not catch up in the oven otherwise.
3. Melt the butter, whisk in the milk, nutmeg, salt and pepper and warm it through. It stays thin on purpose; the vegetables give up water.
4. Layer kohlrabi and courgette in a dish, pour the milk over, scatter two thirds of the cheese and bake twenty minutes.
5. Meanwhile season the chicken and sear it in the infused oil, four minutes a side, then finish it in the oven alongside the gratin for the last six.
6. Rest of the cheese over the gratin under the grill for two minutes. Rest the chicken five before slicing.

Per serving