Chicken-Havarti Gratin

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1/2 lb (250 g) baby potatoes, quartered

1 tbsp (15 mL) olive oil

1 tbsp (15 mL) butter, divided

8 boneless, skinless chicken thighs, cut into large chunks

1/4 tsp (1 mL) each salt and freshly ground pepper, divided

1 onion, chopped

3 cups (750 mL) shiitake or favourite mushrooms, sliced

4 tsp (20 mL) chopped fresh rosemary leaves

3 cups (750 mL) baby arugula leaves, lightly packed

1/4 cup (50 mL) white wine or sodium-reduced chicken broth

1 cup (250 mL) fresh whole wheat breadcrumbs

1 cup (250 mL) cubed Canadian Havarti

1 tbsp (15 mL) Dijon mustard

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