Tue, 4 February 2020
Chef: Edward Hayden
Ingredients:
6 large chicken fillets-diced
6 mushrooms-sliced
1 ½ peppers-diced
1 medium onion-diced
1oz/25g butter
1oz/25g plain flour
1/2 glass white wine
14floz/400ml milk
Topping:
8-10 sheets filo pastry (naturally defrosted)
3oz/75g butter-melted
Method:
- Heat a large shallow saucepan with a little oil.
- Add in the chicken and cook for 4-5 minutes. Add in the peppers, onions, garlic and
mushrooms at this stage together with a little seasoning.
- After a further 5 minutes sprinkle in the flour and use this to dry up any liquids in the pot
(and thicken the sauce),
- Pour in the white wine and the milk at this stage and allow the
mixture to come to a gentle boil whilst stirring all the time. If you like you could add a little
cream as well. Season lightly at this stage also.
- Simmer for 5-6 minutes and then transfer to a large casserole dish.
- Arrange the sheets of filo pastry onto a flat surface. Brush with melted butter and then
squash into rough shapes and place on top of the chicken mixture
- Bake in a preheated oven (190C/375F/Gas Mark 5) for approximately 20-25 minutes.
Sun, 22 December 2024
Chefs: Dean Diplock and Charlo Clarke
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