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Tuesday, October 7, 2014

Chicken and Broccoli Bake

This is good old home-style cooking at its best: simple, easy and comforting without being horrendously burdened with calories. Traditionally, with a bake like this you would mix a handful of breadcrumbs in with the cheese before sprinkling over the top, but I like it as is. (If you prefer it with breadcrumbs - do add them.)

Chicken and Broccoli Bake

60g butter
40g flour
1 litre milk
salt and pepper
1 tsp fresh thyme
350g cooked chicken (shredded)
250g broccoli (broken into small florets)
80g pecorino (grated)

Preheat oven to 180*C.
Blanch the broccoli for 5 minutes in salted boiling water, drain and set aside.
Place butter in a large saucepan over medium heat and, once melted, add flour and stir together until it forms a thick paste.
Add 1/4 of the milk and whisk over the heat until combined.
Add the remaining milk, thyme and a good pinch of salt and pepper and continue to whisk over the heat until thickened enough to coat the back of a spoon. Taste, and add more salt and pepper if desired.
Add the broccoli and chicken and gently stir to combine.
Transfer to a rectangular baking dish, scatter over cheese and bake in the oven for 45 minutes.
Serve with rice/potatoes/salad.

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