This is a really comforting one pot mid-week dinner that pretty much everyone will like. It’s crammed with vegetables, easy to make and it works for lunch with salad or for dinner on its own or with some mashed potatoes.
I’ve seen many variations but this is my own version where I add a little chilli, a lot of garlic and tarragon to give it lots of flavour as I sometimes find broccoli can suck all the flavour out of a dish.
I’m not great at measuring so feel free to adjust quantities
- 3 chicken breasts ( I use free range)
- 1 onion
- 4-5 cloves of garlic finely chopped
- 1 packet of frozen broccoli
- 12 – 15 mushrooms sliced
- 2 handfuls of frozen sweetcorn
- 1 good pinch of chilli flakes
- 1 teaspoon of dried tarragon
- 2 stock cubes – 1 chicken ,1 veg
- 200ml of milk
- 2 - 3 tablespoons of crème fraiche
- 200 grams of breadcrumbs
- Couple of knobs of butter
- 3 tablespoons of plain flour
- Tablespoon of olive oil
Add the olive oil to a skillet or casserole dish and heat gently. Add in the onion and fry on medium for 5 mins then add the garlic and continue to fry gently for another 2 minutes. Chop up the chicken breast into bite size pieces and add to the pan. Cook until the chicken turns white all over, add in the sliced mushrooms
Add in the chilli flakes and tarragon and cook for a further few minutes turning occasionally to coat the chicken. Add in the flour making sure to coat all the meat and stir well, then gradually add in the milk bit by bit, stirring well to ensure it doesn’t stick. Once the milk starts to thicken and boil remove from the heat.Stir in the creme fraiche.
At this point break in your two stock cubes, add in your frozen veg, cover and leave to simmer on a medium to low heat for 10-15 mins. You want the veg to defrost but not cook through and all of the water to combine into your sauce. Season well with salt and pepper.
Transfer into an oven dish, sprinkle breadcrumbs liberally over the top, adjust the measurements to ensure the dish is evenly coated and dot with a few small knobs of butter. Bake on the middle shelf in your oven at 180 degrees for 20 mins or until the breadcrumbs are golden and the sauce is bubbling.
Serve with side salad or for hungrier tums add mashed or a baked potato.