Sunday, September 14, 2008

Culinary Creations: Layered up Chicken with Roasted Vegetables

This recipe comes from my mother-in-law, and is one of my favorite things she makes. It's sort of like a pasta-free lasagna. Ingredients:
  • 1 medium chicken, cooked (you can boil, roast, or buy pre-cooked - I like to use store bought rotisserie)
  • 2 red onions
  • 1 lb butternut squash
  • 3 red peppers
  • 1 large aubergine
  • 2 tbsp olive oil
  • 3 tbsp good quality fresh pesto
  • 1.5 oz each butter & flour
  • 1 pint milk
  • 1 tbsp English mustard
  • 8oz Gruyere (or Cheddar) cheese

Preheat oven to 450F. Chop onions, squash, peppers & aubergine. Put vegetables into large roasting tin, drizzle with oil & roast for 30-45 minutes until tender. I usually do 30 minutes, as it will cook for another half hour, and I like the vegetables to retain more of their shape.


Stir in pesto. Put veg mixture into a 2 litre (3.5 pint) ovenproof dish & arrange chicken on top.

Make a cheese sauce by putting the butter, flour & milk into a pan, then bringing to boil slowly, whisking. Stir in mustard. Simmer for 1 minute, until thickened. Grate the cheese. Take sauce off heat & add all but a handful of the cheese.


Pour sauce over chicken, sprinkle remaining cheese on top. Turn oven down to 350F. Put dish on a baking sheet & cook for 30-45 minutes, until bubbling & golden.


Serve with baguette and green salad. (Serves 6)

Variations:

  • When making this, I didn't have 3 peppers, so used 1 pepper, 1 zucchini, and 1 yellow squash. You really could use anything that you have on hand, or substitute what you like.
  • For a vegetarian version, substitute chicken with mushrooms. Artichokes would also go nicely in this dish. I would recommend using Lemon Thyme if making this with artichokes.
  • I only had 1/2 pint of milk, so had to use 1/4 pint of whipping cream and 1/4 pint of half & half to make the pint. My method of measuring a pint: one of James's authentic pub pint glasses. This combination created a much thicker sauce, which was very nice and I would recommend if you want something richer, but I think next time I will make sure that I have enough milk.

3 comments:

HoneyHoneyNY said...

Thanks for visiting my blog. I'm checking out some the yummy stuff you have on your blog.

Jane King said...

Wow this looks amazing am definately going to try making it some time soon :-P

Amy Jemima said...

Thanks :-) It may have come from Woman & Home magazine, or at least the idea of it. It is super yum. I love the photo at the top because it reminds me of something out of a '70s cookbook!