This is a great mid week dinner when you are short for time, easy to prepare and quick to bake. You can also make ahead and pop in fridge until ready or if you have a delay timer on your oven, pop it in the oven in morning and time for when you are due home. One of my favourite features on my oven is the 24hr programmable timer, I use it all time, I organise myself in the morning then I don’t have to worry about remembering to switch oven on later.
This dish is healthy and packed with protein and vitamins, it also provides a richness with the Gruyere cheese, what’s not to like?
300-400g Broccoli Florets (you can use frozen or fresh)
1 Large White Onion, sliced
350-400g Chicken Breasts, cut into bite sized pieces
100g Creme Fraiche (use light for a healthier option)
200ml Chicken Stock
30g Breadcrumbs (about 2-3 slices)
50g Gruyere Cheese, grated
1 Tsp Dried Chilli Flakes
1 Tsp Dried Mixed Herbs (or any herb of your choice)
Salt & Pepper to taste
Preheat oven to 200deg. Bring a Saucepan of water to the boil and cook the broccoli for 5 minutes, Drain.
Melt the butter in a fry pan on medium to high heat and cook the onions until soft, remove with a slotted spoon.
Season the chicken and add to the pan and brown all over, about 3-5 minutes, set aside.
Add some butter to the fry pan and cook the breadcrumbs until slightly browned. Remove.
Layer up the chicken, broccoli and onions in an oven proof dish, season well. Pour over the chicken stock and creme fraiche, sprinkle the chilli flakes and herbs.
Sprinkle on top the breadcrumbs and finish with the grated cheese.
Bake in the oven for about 35 minutes until golden brown on top. Serve.
It is my favourite time of the year, Autumn, the colours on the trees, the fresh crisp air, walks in the park, comfy jumpers and warming food. What’s not to like? After harvesting some of my vegetables from the garden today I decided to use them in this warming Hotpot. Nothing says home comfort food that a big pot a deliciousness & straight from the garden too.
The good thing with this recipe is that you can use just about any root vegetable and it will work just as good.
Makes enough for 2 large portions
4 Large Potatoes, cut into bite size pieces
2 Large carrots, cut into bite size pieces
2 Parsnips, peeled and cut into bite size pieces
1 Onion, sliced into wedges
6-8 Rashers of Smoked Bacon, sliced
2 Chicken Breasts, cut into chunks
500ml Chicken Stock
1 tsp oil
1 tsp Nutmeg
1 garlic clove, crushed
Salt & Pepper to taste
Cornflour to thicken sauce if needed.
1 tbsp flour
First coat the chicken with seasoning and the flour, heat the oil in a large pot or casserole dish then brown the chicken and remove.
Add in the garlic & nutmeg along with the onion and fry until softened then add the bacon and fry until cooked slightly, few minutes.
Add to the pan the potatoes, carrots, parsnips and mix, then add in the chicken stock & bring to the boil.
Reduce to a low simmer and cook covered for about 2 hours. Alternatively you can cook in the oven at 140 deg for about 2 hours.
Remove lid and if you like a thick sauce like me just add a little cornflour and stir through. 1 tsp mixed with water should be enough.
Serve with some lovely fresh crusty bread. Or if you are Scottish it has to be Plain Bread!