Delicious UK - (02)February 2020

Chicken cordon bleu bake
SERVES 4. HANDS-ON TIME 15 MIN, OVEN TIME 40 MIN

Heat the oven to 180°C/160°C fan/gas 4. Skin
and debone 4 free-range chicken thighs,
then sandwich each between 2 sheets of
compostable baking paper and use a rolling
pin to flatten to 0.5cm thick. Top each thigh
with 1 slice each of ham and emmental
cheese, then roll up and put seam-side
down in an ovenproof baking dish.
Whisk 40g butter, 3 tbsp plain flour,
400ml whole milk and 100ml dry white
wine in a pan over a low heat. Bring to the
boil, then simmer for 3-4 minutes. Take off
the heat, stir in 25g finely grated parmesan
and season. Pour the sauce over the chicken,
put in the oven and bake for 25 minutes.
Meanwhile, whizz 100g torn sourdough
bread, 1 tsp olive oil and 1 crushed garlic
clove to fine crumbs in a food processor.
Scatter the crumbs over the chicken and
bake for 10-15 minutes more or until
golden. Serve scattered with chopped fresh
parsley leaves, if you like.
PER SERVING 495kcals, 26g fat (13.2g
saturated), 34.8g protein, 25.2g carbs
(5.5g sugars), 1.2g salt, 1.2g fibre

NEXT

MONTH

Get creative with

sausagemeat

Stickysrirachachicken

ricewithcharredveg

SERVES 4. HANDS-ON TIME 30 MIN

Melt 30g unsalted butter in a pan over

a medium heat, then fry 1 finely

sliced onion with a pinch of salt for

8-10 minutes until starting to

caramelise. Stir in 200g basmati rice,

then pour in 400ml chicken stock

(gluten free if need be). Bring to the

boil, cover, then turn the heat to low

and cook for 10-15 minutes until the

stock is absorbed and the rice is

tender. Remove from the heat, cover

and rest for 5 minutes.

Meanwhile, skin, debone and slice

4 free-range chicken thighs into

strips. Heat a splash of olive oil in

a large non-stick frying pan over a

medium heat, add the strips of

chicken and cook for 6 minutes until

golden. Turn and cook for a further

6 minutesuntilcookedthrough.

Heata separatefryingorgriddle

panuntilsmokinghot.Brushthe

floretsfrom1 headofbroccoliwith

oliveoil, thencook,turning,until

tenderandcharred.Removefromthe

panandrepeatwith1 bunchof

trimmedandhalvedspringonions.

Mix4 tbspsrirachachillisauce,

4 tbsprunnyhoney,3 tbspwater,

1 crushedgarliccloveand2cmfresh

ginger,finelygrated. Season,then

stirintothechicken.Turntheheat

to highandstir-frythechickenfor

another3 minutesoruntilthesauce

is thick.Topthericewiththecharred

veg,chickenandsauce,thensprinkle

with1 tbsptoastedsesameseeds.

PERSERVING530kcals,15.7gfat

(6.4gsaturated),28.6gprotein,

65.7gcarbs(23.5gsugars),1.2gsalt,

5.9gfibre

everyday cooking.