Golden Chicken and Vegetable Gratin

• 20 g butter
• 1 tablespoon oil
• 1 kg chicken thighs and drumsticks King Sooper's 1 lb For $1.19 thru 02/09
• 4 carrots, chopped diagonally into 1.5cm thick slices
• 2 onions, cut into thick wedges King Sooper's 1 lb For $0.99 thru 02/09
• 1/2 cup white wine
• 1/3 cup chicken stock
• 1 tablespoon seeded mustard
• 2 bay leaves
• 1 teaspoon chopped sage
• salt and freshly ground black pepper, to taste
• 500 g chat potatoes, roughly chopped Safeway 2 pkg For $5.00 thru 02/09
• 1 cup frozen peas
• 250 ml PHILADELPHIA Original Cream For Cooking
• 2 tablespoons chopped parsley
• 1 cup grated Gruyere cheese
• crusty bread, to serve

1. HEAT the butter and oil in a large ovenproof frypan.
2. Fry chicken in batches for 810 minutes or until browned.
3. Keep warm.
4. DRAIN the pan leaving 1 tablespoon of pan juices.
5. Saute the carrots and onions for 3 minutes then add the wine and simmer until reduced by half.
6. ADD the stock, mustard, herbs, seasonings, potatoes, peas, chicken and juices to the pan.
7. Simmer, covered, for 25 minutes or until chicken is cooked through and potatoes are tender.
8. Stir though the PHILLY and parsley.
9. Sprinkle over the cheese.
10. PLACE under a preheated grill and cook for 35 minutes or until browned and bubbling.
11. Spoon chicken and vegetables onto serving plates and serve with crusty bread.
12. Serve immediately.

butter, oil, chicken, carrots, onions, white wine, chicken stock, seeded mustard, bay leaves, sage, salt, frozen peas, philadelphia original cream, parsley, gruyere cheese, crusty bread

Taken from www.kraftrecipes.com/recipes/golden-chicken-vegetable-gratin-123739.aspx (may not work)