Roast Chicken Bake

This is a quick fix recipe for one of those I’m-a-bit-stumped-as-to-what-to-have-dinner-tonight moments in life.

2 large  potatoes, diced
Roasted chicken (boneless)
1 onion, finely chopped
2 cloves of garlic
A sprig of thyme
3 – 4 large leaves of Spring greens (or 1 leek/cup of spinach)
Salt and pepper to taste

50g mild Cheddar cheese, grated
30g  plain flour
1/2 cup of milk
30g butter
grated nutmeg

Par-boil the diced potatoes in some salted water until they are soft enough to run a knife through easily. While the potatoes are boiling, fry the onions and garlic, adding the spring greens and take off the heat when softened. If you are using spinach, then it doesn’t need much cooking – it will cook through enough in the oven.  Stir in the roasted chicken (and spinach) and season with salt and pepper to taste.

To make the sauce, begin with a béchamel base by melting the butter in a pan and stirring the flour in to form a smooth paste. Remove from the heat and keep stirring as you mix in the milk. Once consistent and smooth, return to the heat, melt the cheese into the sauce and finish with some grated nutmeg.

Now all the components of the bake are ready to bring together. Put the chicken filling into an oven proof dish and pour over the cheese sauce. Scatter evenly over the top the the diced potatoes. It doesn’t matter if some stick up more than others, these bits will catch the heat and give a characterful golden crispy texture on the topping.

Place in the oven on 200°/gas mark 6 for about 25 mins until the potatoes are a happy golden colour. ~


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