Chicken and broccoli bake
Prep:
15 mins
Cook:
40 mins
4 free-range chicken breasts - cut into chunks
1 onion - peeled
2 sticks celery - halved
2 carrots, diced
1 head broccoli, about 200g – cut into small florets
Spring fresh thyme, a bay leaf
1 x 250ml carton Avonmore Cooking Cream
Salt and Pepper
1 heaped tblsp cornflour
3 tblsp Avonmore milk
25g Avonmore butter
200g breadcrumbs
In a deep saucepan heat 500ml water and add the chicken, carrot, whole onion, celery, carrot and herbs. Bring to a gentle simmer and cook gently for 15 minutes
Add the broccoli to the pan and cook for a further 3-4 minutes
With a slotted spoon lift everything from the pan and into an ovenproof dish, about 20 x30cm in size. Discard the onion and celery.
Pour the Avonmore Cooking Cream into the cooking liquid and bring to a bubble
In a cup mix the cornflour with the milk until combined, pour this into the pan while stirring to thicken. Cook the sauce for about 2 minutes and season with salt, pepper and a knob of butter
Pour the sauce over the chicken and veggies, sprinkle with the breadcrumbs and dot with butter
Cook in a pre-heated oven 200°C for 30 minutes
Serve with lots of green vegetables and crusty bread for a fab family meal.
For a gluten-free version, omit the breadcrumbs and cover instead with a grated hard cheese like Parmesan.
Serves
4-6
Preparation Time
15 minutes
Cooking Time
40 minutes
Main ingredients
Chicken
Recipe Type
Dinner, Family Dinners
Special Info
Gluten free
Level of Difficulty
Easy
Gluten free option:
This is a tried and tested recipe option for coeliacs or people on a gluten free diet. Substitute the breadcrumbs for gluten free breadcrumbs.
