Chicken earle
From: The People's Cookbook
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Chicken earle
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Ann Keeling makes a chicken and vegetable gratin with a crisp cheesy top
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Ingredients
- 25g Butter
- 1 tbsp Olive oil
- 5 Chicken breast
- 5 rashers Bacon
- 2 large or 3 mediumcloves Garlic, finely chopped
- 2 sticks Celery, chopped
- 1 leek, sliced and rinsed
- 25g plain flour
- 150ml Milk
- 150ml chicken stock
- 25g button mushrooms
- bunch flat-leaf Parsley, chopped
For the topping
- 55g fresh breadcrumbs
- 55g Cheese, grated
Method
1. Preheat the oven to 190ºC / gas 5. Heat the butter and oil in a large, heavy-bottomed frying pan over a medium heat. Add the chicken pieces and fry, stirring, for about 5 minutes, or until browned. Add the bacon and garlic to the pan and continue cooking for a few minutes, stirring, until the bacon gives off its fat and becomes crisp. Tip in the celery and leek, and stir for a further few minutes until the vegetables soften.2. Reduce the heat to medium-low. Sprinkle in the flour and cook, stirring around for 2 minutes to cook out the raw taste. Gradually stir in the milk and chicken stock to make a smooth sauce. Add the mushrooms and parsley. Transfer the contents of the pan to a large baking dish and smooth the surface.
3. Make the topping by mixing the breadcrumbs and grated cheese together. Sprinkle this generously over the top. Put the dish on a baking sheet and bake for 15–20 minutes until the topping is crisp. Serve piping hot.
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Latest Comment
View all comments (4)Bland and uninteresting. Won't be making it again.
I want to make this but I dont eat bacon. Is there another substitute for it or any other veg I can add.
this is lovely try it,we have it every week,since trying it out
tried this two weeks ago,now we have it at least once a week,we think this is absolutely delicious, try it,Tina