IWONA'S "IN THE KITCHEN" BLOG - CHICKEN BAKE!
ARE YOU HUNGRY? HERE'S ANOTHER TASTY RECIPE FROM IWONA!
Recipe Summary
Difficulty: Easy
Prep Time: 45 minutes, + 1 hour cooling
Cook Time: 40 minutes
Yield: 4 servings
Ingredients:
2 1/4 cups ground chicken
1 large onion, finely chopped
2 carrots, finely diced
2 tbsp all-purpose flour
1 tbsp tomato paste
1 1/4 cups chicken stock
salt and pepper
pinch of fresh thyme
2 lb/900 g boiled potatoes, creamed with butter and milk and highly seasoned
3/4 cup grated Jack cheese
freshly cooked peas, to serve
Preparation:
Dry-fry the ground chicken, onion, and carrots in a large, nonstick pan over low heat, stirring frequently, for 5 minutes, or until the chicken has lost its pink color. Sprinkle the chicken with the flour and cook, stirring constantly, for an additional 2 minutes.
Gradually blend in the tomato paste and stock, then let simmer for 15 minutes. Season to taste with salt and pepper and add the thyme.
Transfer the chicken and vegetable mixture to a large casserole and let cool completely.
Preheat the oven to 400F/200C. Spoon the creamed potato over the chicken mixture and sprinkle with the Jack cheese. Bake in the preheated oven for 20 minutes, or until the cheese is bubbling and golden, then serve with freshly cooked peas.
I would LOVE to share your easy-to-prepare summertime recipes. Send ‘em over!
DEAN'S TEAM "IN THE KITCHEN " EDITOR,
IWONA FILIPIAK
