This dish is soooo good. Just saying, it truly is. It has all the food groups needed and somehow the combination is ridiculously tasty. Not even toddlers can deny it.
Ingredients:
| Chicken breast or thighs cut into cubes | Whole milk |
| 1 onion diced | Plain flour |
| Sundries tomatoes roughly cut | Rosemary sprigs |
| Butternut, courgette, aubergine cubed | Garlic |
| ½ stock cube diluted in a cup ½ boiling water/ ½ milk | Mixed herbs |
| Cheddar cheese, grated | Butter |
| Mushrooms thinly sliced to top the dish | Pepper & salt |
Method:
As always cut up your vegetables of choice, toss with olive oil and herbs that you like or have in the house. Roast it off and then when it is done put your sundried tomatoes in with the veg.
While the vegetables are roasting start with the chicken part of the dish. Fry your onions in a bit of olive oil, add a small pinch of salt, garlic and some butter, onions love that! Add a tablespoon of roughly chopped rosemary and let them mingle. Remove everything and add some oil to the pan, now get your chicken in there and sear on all sides. When the chicken has good colour add the onion back and take a heaped tablespoon of flour and sprinkle it all over the chicken and onions and stir for 1-2 minutes.
Now remove from the heat and add the whole milk & stock slowly while stirring now return to the heat and add the last while stirring. It should thicken up to nice saucy mixture now add the vegetables, pour a little boiling water in the vegetable bake tray to loosen all the oil and herbs and add to the chicken mixture.
Empty it into a baking tray (make sure the chicken is distributed evenly) and top with the grated cheese and lay the mushrooms on top and bake for 20 minutes. If the top is not nice and brown get the grill on and watch it bubble! Served with couscous, bulgur wheat, potatoes or wraps whatever you got in the cupboard.
Create You Coaching 