serves
4
prep
10 minutes
cook
50 minutes
difficulty
Mid
serves
4
people
preparation
10
minutes
cooking
50
minutes
difficulty
Mid
level
Ingredients
- 500 ml chicken stock
- 50 g butter
- 50 g flour
- 1 tin condensed chicken soup
- 3 tsp dijon mustard
- 3 tsp curry powder
- Juice of 1 lemon
- Handful tarragon, chopped
- 500 g leftover mixed bread or buns: white, sourdough, brioche, brown bread
- 100 g butter, for breadcrumbs
- 100 g parmesan
- 400 g chicken breast, diced
- 200 g bacon lardons
- 400 g broccoli, diced
Instructions
- Preheat the oven to 200°C.
- Warm the chicken stock. In a separate pot, melt the 50g of butter, add the flour and cook over a high heat for 1 minute until the mix is bubbling. Pour in all the chicken stock and whisk constantly until the mix comes to the boil and thickens.
- Remove from the heat and add the condensed soup, mustard, curry powder, lemon and tarragon, then season to taste.
- Using a blender, blend the leftover bread until it is in large, rough breadcrumbs.
- Heat 100 g butter and a little oil in a non-stick pan. Add the breadcrumbs, season and cook, stirring, until light golden brown.
- Line a tray with paper towel and use a slotted spoon to lift the breadcrumbs out of the on. Grate in the 100 g of parmesan.
- To assemble, add the diced chicken breast, bacon lardons and broccoli into a shallow casserole dish (or single dishes). (Everything goes in raw and cooks in the sauce.)
- Spoon over the sauce, and then top with the fried breadcrumb mix.
- Cook at 200°C for 40-45 minutes until hot and cooked through, then allow to rest for 15 minutes before serving. If the topping begins to colour too much, cover with tinfoil. Perfect with a baked potato and simple salad.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
