Chicken & Broccoli Bake
Looking for a comforting and satisfying dish that’s both hearty and easy to prepare? This bake is the perfect answer.
SERVES
4
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
20
MINUTES
Ingredients
1 large head of broccoli, divided into florets
2 tbsp olive oil
50g butter
1 leek, diced
2 garlic cloves, crushed
60ml white wine (optional)
25g butter
1 tbsp plain or self-raising flour
½ pint chicken stock
150ml fresh cream
150ml milk
1 bay leaf
Handful of fresh thyme, sage and parsley
Salt and freshly ground black pepper
Sueeze of ½ lemon
1 cooked chicken or 4 cooked chicken breasts, cut into cubes
For the topping
50g melted butter
300g breadcrumbs
200g grated cheddar
Method
Preheat oven to 180°C/160°C fan/gas 4.
Steam broccoli for 5 minutes. Set aside.
In a frying pan, heat 2 tbsp olive oil and 2 g butter. Add leek and cook for 3–4 minutes until soft. Add garlic and cook 1 more minute.
Add the white wine (if using) and allow it to burn off almost completely.
Add 25g butter and 1 tbsp flour. Mix and cook on low heat for 1 minute.
Slowly add chicken stock using a whisk until sauce thickens. Then add milk, cream and bay leaf. Simmer and reduce for 5 minutes.
Season with salt, pepper, thyme, sage, parsley, and lemon juice.
Simmer until thickened. Strain sauce into a saucepan using a sieve.
Shred the cooked chicken and add to casserole dish.
Arrange the steamed broccoli evenly in dish.
Pour sauce over broccoli and chicken.
Scatter with the breadcrumb, melted butter and cheddar mixture.
Bake at 180°C/160°C fan/gas 4 for 20 minutes or until golden.
