Chicken & fennel au gratin for dogs
- Preparation and cooking time
- Prep:
- plus cooling
- Makes 1 large or 2 small gratins
Skip to ingredients
Ingredients
- ½ tsp olive oil
- 1 fennel bulb, halved, cored and finely sliced
- 1 celery stick, finely diced
- 1 carrot, cut into 5mm dice
- 1 garlic clove, finely chopped (optional)
- 1 tsp buckwheat flour or brown rice flour
- 600ml salt-free chicken or vegetable stock, or water
- 4 skinless chicken thighs you can cook with the bone in if you like, but make sure you remove every trace of bone once cooked)
- 4-6 sage leaves, roughly chopped
- few dog biscuits, crushed
- few gratings parmesan
Method
- STEP 1
Warm the oil in a flameproof casserole dish or heavy saucepan over a medium heat. Add the fennel and cook for 10 mins until softened, stirring occasionally. Add the celery, carrot and garlic. Cook for a minute, then sprinkle over the flour and stir to coat the vegetables. Pour in the stock or water and bring to a simmer, then add the chicken thighs. Cook the chicken for 15 mins or until cooked through, then scoop the meat out with a slotted spoon and leave to cool.
- STEP 2
Heat oven to 200C/180C fan/gas 6. Simmer the broth until it’s thickened. Remove the bones from the chicken if necessary, then shred the chicken into small pieces and return to the broth. Stir in the sage, then tip into an ovenproof dish.
- STEP 3
Sprinkle the dog biscuits and parmesan over the chicken, then bake until the top is crisp and golden, about 15-20 mins. Leave to cool a little before transferring to a dog bowl.
