Chicken and peach crunch

Sauce

  • 50 grams butter
  • 50 grams Plain flour
  • 500 mls milk
  • 500 mls chicken stock
  • 250 mls cream
  • 250mls white wine
  • Salt
  • Freshly ground pepper

Melt the butter in pan, add flour and stir well with a wooden spoon.  Cook for 1-2 mins.   Gradually add the milk, chicken stock and white wine, stirring continuously.  Cook for 1-2 minutes, season and stir in the cream.

  • 600 grams cooked chicken (chunks)
  • Small can of sliced peaches
  • 100 grams frozen peas (optional)
  • 100 grams mushrooms (optional)

Add these to the sauce and stir gently.  Pour mixture into casserole or individual dishes.  Sprinkle with topping and bake in a moderately hot oven for 20-30 minutes until lightly browned on top.

Topping

  • 170 grams Breadcrumbs
  • 70 grams cheddar cheese
  • 1 dssp Fresh herbs (parsley/thyme)
  • 50 grams butter
  • Salt and pepper

Combine ingredients lightly.

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