Gateaux to Go

This classic family-style provincial French potato gateau , traditionally cooked in an omelet pan and filled with chicken and duxelles (mushroom stuffing), was revamped by L’Orangerie executive chef Jean-Claude Parachini as individual gateaux including artichokes and onions in the filling. The dish has enjoyed great success on the restaurant’s fixed-price menu ($35 for the three-course meal).

Now you can impress guests by preparing this elegant (and not too expensive) dish yourself. Assemble individual ramekins ahead, leaving only the baking for the last moment.

L’ORANGERIE GATEAU DE VOLAILLE LATHUILE AUX ARTICHAUTS ET CHAMPIGNONS

2 cups corn oil

1/2 pound white mushrooms, sliced

1 medium onion, sliced

3 medium artichokes, hearts only, sliced or cut in wedges

1 clove garlic, minced

1/2 cup fresh thyme leaves

1 bunch Italian parsley, leaves only, chopped

Salt, pepper

1/2 chicken, boned and cut into cubes, or 2 boneless chicken breast halves, cut in cubes

2 large or 3 medium Idaho potatoes, peeled

Heat 2 tablespoons oil in skillet. Add mushrooms, onion, artichoke hearts, garlic, thyme and parsley. Saute 25 minutes over low heat. Season to taste with salt and pepper.

Heat 1/4 cup oil in another large skillet. Season chicken to taste with salt and pepper. Add chicken pieces to skillet and cook until tender and browned on both sides, about 10 minutes. Remove from skillet and keep warm.

Cut potatoes into long, paper-thin slices. Do not wash. Heat remaining oil in skillet and add potatoes, few at a time, to prevent crowding of pan. Fry until tender and slightly golden.

Arrange 4 or 5 fried potato slices overlapping over edges of each of 4 well-buttered 4-inch ramekins or souffle dishes. Add chicken pieces and top with mushroom mixture. Bring overlapping potato slices over top. If necessary, cover top with 2 additional slices fried potatoes, if necessary, so all filling is covered. Bake at 350 degrees 30 to 35 minutes. Invert onto individual serving dishes. Potatoes should be golden and crisp. Makes 4 servings.

Each serving contains about:

306 calories; 127 mg sodium; 10 mg cholesterol; 23 grams fat; 19 grams carbohydrates; 8 grams protein; 1.7 grams fiber; 69% calories from fat.