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Chicken & fennel au gratin for dogs

Chicken & fennel au gratin for dogs served in a bowl

Chicken & fennel au gratin for dogs

Name: Chicken & fennel au gratin for dogs
Prep time: 30 min
Total time: 30 min
Yield: Makes 1 large or 2 small gratins
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

Debora Robertson

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Makes 1 large or 2 small gratins

Prep: 30 mins

plus cooling

A star rating of 2.1 out of 5.6 ratingsRate

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Treat your dog to this chicken and fennel au gratin for dinner. Made with fresh chicken and vegetables, it will be a real treat for your four-legged friend

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Ingredients

Units:

MetricUS

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

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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.

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Sardine sweet potato bake for dogs

Recipe from Good Food magazine, March 2019

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A star rating of 2.1 out of 5.6 ratings

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