Leftover Chicken

Leftover Chicken

 

This is a very tasty way to use up leftover chicken. The chicken is coated in tomato and basil sauce with sautéed courgettes/zucchini and linguini. Just serve with crusty bread for a quick supper.

 

Leftover Chicken
Prepares: 4 servings
 
  • Preparation time: about 15 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • 340g (12 oz) cooked chicken (3 cups), sliced
  • 1 jar tomato and basil pasta sauce
  • 2 courgettes/zucchinis, sliced
  • 1 tbsp olive oil
  • 225g (8 oz) linguini
  • basil leaves to garnish

  • To serve
  • crusty, white bread


  1. Method
  2. Pour the pasta sauce into a large pan and add the cooked chicken. Gently simmer for 15 minutes to heat through.

  3. Meanwhile, bring a large pan of salted water to the boil and add the pasta along with a little olive oil (this will avoid the pasta sticking together while cooking). Cook for the time as directed on the packet, then drain.

  4. Heat the oil in a large sauté pan and add the sliced courgettes/zucchinis. Toss to coat with the oil and sauté for about 5 minutes over a medium heat, tossing frequently, until they are cooked through and beginning to colour.

  5. Now add the drained pasta to the chicken and stir through. Then add the courgettes/zucchinis and stir to coat with the sauce.

  6. Serve with a chunk of crusty, white bread.

 

Chicken Parmigiana

chicken parmigiana

 

Parmesan coated chicken breasts are baked in a tomato and basil sauce covered with mozzarella. They are served with tagliatelle tossed in chopped parsley and garlic butter and sautéed courgettes/zucchini.

 

Chicken Parmigiana
Prepares: 4 servings
 
  • Preparation time 45 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • For the parmigiana
  • For the tomato sauce
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 400g tin chopped/diced Italian tomatoes
  • 1 tbsp tomato purée/paste
  • 2 tbsp fresh basil, shredded
  • salt and freshly ground black pepper

  • For the chicken
  • 28g (1 oz) Parmesan, finely grated (¼ cup)
  • 28g (1 oz) flour (3 tbsp)
  • 1 egg, beaten
  • 28g (1 oz) butter (2 tbsp, or ¼ stick)
  • 4 boneless chicken breasts, skinned
  • 8 thin slices mozzarella cheese
  • salt and freshly ground black pepper

  • fresh basil sprigs to garnish

  • For the tagliatelle
  • 8 tagliatelle nests
  • 28g (1 oz) butter (2 tbsp, or ¼ stick)
  • 1 garlic clove, crushed
  • 2–3 tbsp fresh flat-leaf/Italian parsley, chopped


  • To serve
  • 2 courgettes/zucchini cut into 1.25cm (½ inch) slices
  • 1 tbsp olive oil


  • You will also need an ovenproof dish large enough to take the four chicken breasts in a single layer


  1. Method
  2. Preheat the oven to 200C/400°F/gas mark 6

  3. For the parmigiana
  4. Put the olive oil and garlic into a pan over a medium-low heat and, as soon as the oil starts to sizzle, stir in the tomatoes and tomato purée. Simmer gently for 10 minutes to thicken the sauce a little. Remove from the heat and add the shredded basil leaves. Season.

  5. Meanwhile, measure the flour into a plastic bag and season. Then add half the grated Parmesan and shake to mix. Spread out onto a large plate.

  6. Tip the egg into a shallow dish.

  7. Dip the chicken pieces in the egg, shaking off any excess egg while lifting them from the dish. Then coat with the flour and cheese mixture.

  8. Melt the butter in a large frying pan/skillet and add the chicken pieces to the pan. Cook over a medium heat for 3 minutes on each side until they are lightly golden in colour. Transfer to the ovenproof dish and pour the tomato sauce around the chicken.

  9. Lay two slices of mozzarella on top of each chicken breast then sprinkle over the remaining Parmesan.

  10. Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and cook for a further 10 minutes until the cheese is lightly browned.


  11. For the tagliatelle
  12. Bring a large pan of salted water to the boil. Add the tagliatelle and cook for the length of time directed on the packet.

  13. While it is cooking mix the butter with the garlic and chopped parsley.

  14. Drain the tagliatelle, return to the pan with the parsley butter and toss together.


  15. For the courgettes/zucchini
  16. Heat the olive oil in a large frying pan/skillet over a medium heat. Add the the courgettes /zucchini and toss in the oil. Sauté for 3–5 minutes turning frequently until cooked through and beginning to colour.


  17. To serve
  18. Lift the chicken breasts from the pan onto four serving plates and spoon the tomato sauce around. Garnish the chicken with the basil sprigs.

  19. Serve with the tagliatelle and courgettes/zucchini.

Updated: April 15, 2018

Simmered Tuscan Chicken

Simmered Tuscan Chicken

 

Chicken is cooked in one pan in a Tuscan sauce with diced potatoes, red peppers, and whole green beans. It is a very tasty dish is quick to prepare.

 

Simmered Tuscan Chicken
Prepares: 4 servings
 
  • Preparation time: 35 minutes
  • Cooking time: 55 minutes

  • Ingredients
  • 4 boneless chicken breasts, cut into 1.25cm (1 inch) cubes
  • 2 garlic cloves, crushed
  • 2 tbsp olive oil
  • 675g (1½ lb) potatoes (about 5 medium), peeled and cut into large chunks
  • 1 red pepper, diced
  • 1 jar Tuscan-style olive and garlic pasta sauce (Classico)
  • 150ml (5 fl oz) good chicken stock (⅔ cup)
  • 340g (12 oz) fresh or frozen whole green beans/haricot beans, cut in half
  • 2 tsp fresh basil leaves

  • You will also need a deep-sided sauté pan with lid.


  1. Method
  2. First, add the potatoes to a pan of cold, salted water and bring to the boil. Parboil for 7 minutes then drain and leave until they are cool enough to handle. Dice into 1.25cm (1 inch) cubes and leave in a large bowl.

  3. Now heat 1 tablespoon of oil in the sauté pan over a medium heat and add the chicken. Lightly brown on all sides, 4–5 minutes. Then remove from the pan and keep warm.

  4. While the chicken is browning, add the diced pepper to the bowl of potato cubes and toss together with the remaining 1 tablespoon oil.

  5. Once the chicken has been removed from the pan, add the garlic and sauté for 30 seconds.

  6. Now tip the potatoes and pepper into the pan, and sauté for a further 5 minutes, stirring occasionally.

  7. Next, return the chicken to the pan and add the pasta sauce, chicken stock, and green beans. Bring to the boil then reduce the heat, cover the pan, and simmer for 35 minutes, until the chicken is cooked through and the potatoes are tender, stirring occasionally. Add the basil leaves during the last 5 minutes of cooking.

Updated: April 14, 2018

Chicken Kiev

Chicken Kiev

 

A traditional chicken kiev where chicken breasts are stuffed with a garlic butter and parsley and coated in fresh breadcrumbs, then baked until golden. Mmmm!

 

Chicken Kiev
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 55g (2 oz) butter, softened (¼ cup, or ½ stick)
  • 2 garlic cloves, crushed
  • 2 tbsp fresh parsley, finely chopped
  • salt and freshly ground black pepper
  • 4 boneless chicken breasts, skinned
  • 40g (1½ oz) flour (¼ cup + 1 tbsp)
  • 1 egg, beaten
  • 225g (8 oz) fine, fresh white breadcrumbs (3½ cups)

  • To serve
  • a green salad

  • You will also need a greased baking tray.


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6).

  3. Beat together the butter, garlic, parsley, and seasoning. Set aside.

  4. Cut a slit along the thickest part of each chicken breast, 4cm (1½) inches long and 2cm (¾ inch) deep. Push one-quarter of the butter mixture into each pocket and secure with a cocktail stick.

  5. Put the beaten egg in a shallow bowl and spread the flour and breadcrumbs over separate plates. Coat each breast in flour, tapping off any excess, then dip into the egg and coat in the breadcrumbs, pressing them down onto the chicken.

  6. Lay the chicken pieces on the baking tray and bake for 20 minutes until the chicken is cooked through and the breadcrumbs are golden.

  7. Remove the cocktail sticks and serve with a green salad.

Updated: April 8, 2018

Mediterranean Roasted Chicken

Mediterranean Roasted Chicken

 

A really tasty dish of chicken and herbs, roasted with red peppers, courgettes, plum tomatoes and baby potatoes, all in one pan.

 

Mediterranean Roasted Chicken
Prepares: 4 servings
 
  • Preparation time: About 30 minutes
  • Marinating time: At least 30 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 2 garlic cloves, crushed
  • 12g fresh basil
  • 12g fresh mint
  • 4 lemon thyme sprigs
  • 4 tbsp olive oil
  • 4 chicken joints*
  • 2 small red peppers, deseeded and chopped
  • 2 courgettes/zucchini, sliced
  • 600g (1 lb 4 oz) baby potatoes (about 12)
  • 200g (7 oz) plum tomatoes, halved (4)
  • 1 lemon, juice only

  • * chicken breasts (boneless or boned) or legs

  • You will also need a large roasting tin/pan


  1. Method
  2. Finely chop two thirds of the basil and mint and 2 lemon thyme sprigs, reserve the remaining third. Using a pestle and mortar, pound together the herbs, crushed garlic, and two tablespoons of the olive oil until a paste is formed. Or use a food processor. Put the chicken in a shallow dish and spread the herb mixture over the top of the chicken. Cover, refrigerate and leave for at least 30 minutes to marinate.

  3. Preheat the oven to 200°C (400°F) (gas 6).

  4. Put the peppers, courgettes/zucchini, and potatoes in a bowl. Season and pour over the remaining olive oil. Toss together until the vegetables are well coated. Then add the tomatoes.

  5. Lay the chicken pieces in the centre of the roasting tin/pan in a singe layer and then spread the vegetables around the outside.

  6. Roast for 40 minutes until the vegetables are tender and the chicken is cooked through.

  7. To serve, squeeze over the lemon juice and scatter over the reserved herbs.

  8. Note
  9. Tinned/canned plum tomatoes can be substituted for the fresh plum tomatoes, just add them to the pan during the last 15 minutes of cooking.

Updated: April 7, 2018

 

 

Individual Chicken Pot Pies

Individual Chicken Pot Pies

 

An individual chicken pie for each member of the family. Succulent chicken pieces cooked in creamy sauce with sweetcorn and peas, and a light pastry topping, is guaranteed to fill the hungriest tummies. And you can personalize them!

 

Individual Chicken Pot Pies
Prepares: 4 individual pies
 
  • Preparation time: 35 minutes, plus 10 minutes to prepare the pastry
  • Cooking time: 30 minutes hob, 30 minutes oven

  • Ingredients
  • For the pastry
  • 340g (12 oz) plain/cake and pastry flour (2⅓ cups)
  • 85g (3 oz) cold butter (⅜ cup, or ¾ stick), cut into small cubes
  • 85g (3 oz) lard (⅜ cup), cut into small cubes
  • pinch of salt
  • 4 tbsp cold water
  • 1 egg, beaten


  • For the filling
  • 450g (1 lb) boneless chicken breasts (about 3), skin removed, OR
  • 600g (1 lb 5 oz) chicken joints, skin removed
  • 1 carrot, cut into large chunks
  • 1 onion, quartered
  • 1 bay leaf
  • a few parsley stalks
  • 6 black peppercorns
  • 28g (1 oz) butter (2 tbsp, or ¼ stick)
  • 28g (1 oz) flour (1½ tbsp)
  • 2 tbsp double/whipping or heavy cream
  • 100g (3⅓ oz) frozen peas (¾ cup)
  • 115g/4 oz) frozen sweetcorn (⅔ cup)
  • 2 tbsp fresh parsley, chopped
  • salt and freshly ground black pepper

  • You will also need four 300ml (10 fl oz) ovenproof basins


  1. Method
  2. Put the chicken in a pan with the carrot, onion, bay leaf, parsley stalks, and peppercorns. Cover with cold water and bring to just under the boil. Then reduce the heat and simmer for 15–20 minutes until the chicken is cooked through, skimming the surface regularly.

  3. Meanwhile, sift the flour and salt into a large bowl. Rub in the butter and lard until the mixture resembles breadcrumbs. Sprinkle the water over the flour and use a palette knife to bring the flour and water together. When it starts to bind, remove from the bowl and then lightly knead by hand. Wrap in cling film/wrap and place in the fridge to rest for 20 minutes.

  4. When the chicken has cooked, remove from the pan with a slotted spoon. Strain off and reserve 400ml (14 fl oz) (1¾ cups) of the poaching stock, discarding the rest along with the herbs and vegetables.

  5. Preheat the oven to 200°C (400°F) (gas 6).

  6. Melt the butter in a pan over a medium heat. Add the flour and mix to form a smooth paste. Reduce the heat to low and cook for 1 minute. Remove from the heat and gradually stir in the reserved stock until it is thoroughly blended and smooth. Then return to a medium heat and stir until it starts to thicken. Simmer for 3 minutes, stirring frequently. Now pour in the cream and simmer for a further 5 minutes, stirring frequently, until there is a smooth, thick sauce.

  7. Strip the chicken meat off the bones, if joints were used. Cut the chicken meat into small chunks and stir into the sauce along with the peas, sweetcorn and parsley. Season well.

  8. Now, roll out the pastry thinly. Using the top of one of the ovenproof basins as a guide, cut out four circles of pastry 2cm (¾ inch) larger than the diameter of the basin.

  9. Divide the chicken mixture between the four dishes. Dampen the pastry edges with water and cover the tops of the basins, pressing the edges of the pastry against the rim of the basins. Brush the tops with beaten egg.

  10. Any trimmings can be used to decorate the pies. A personal touch would be to put names on the top. Making the letters does take time but makes it special. Place any decorations on the pastry top and brush these with remaining beaten egg.

  11. Place the four basins on a baking sheet and then pop in the oven for 30 minutes until the pastry is golden.

  12. Serve with seasonal vegetables.

Updated: April 7, 2018

Cheesy Chicken Cobbler

Cheesy Chicken Cobbler

 

This cheesy chicken cobbler is a great way to use up any leftover chicken from a roast. Pieces of chicken are stirred into frozen mixed vegetables and cream of tomato soup, then topped with a cheesy cobbler. Just pop in the oven for a quick supper.

 

Cheesy Chicken Cobbler
Prepares: 4 servings (picture shows 2 servings)
 
  • Preparation time: 20 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 225g (8 oz) cooked chicken (about 1¼ cups cubed)
  • 225g (8 oz) frozen mixed vegetables (1½ cups)
  • 1 x 284ml tin/can condensed cream of tomato soup
  • salt and freshly ground black pepper
  • 170g (6 oz) self raising/self-rising flour (1 cup + 3 tbsp), plus extra to dust
  • ½ tbsp baking powder
  • 55g (2 oz) Cheddar cheese (½ cup), grated/shredded
  • 90ml (3 fl oz) milk (⅓ cup), plus extra to brush
  • 1 eggs, medium (U.K.)/large (N.A.), beaten
  • ½ tbsp oil (not olive oil)

  • You will also need a 1 litre (1¾ pint) (4 cup) shallow ovenproof dish


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6).

  3. Cut the chicken into bite-sized pieces. Then in a medium bowl, stir together the chicken, frozen vegetables, soup, and some seasoning. Spoon the mixture into the ovenproof dish and set aside.

  4. Sift the flour, baking powder, and a pinch of salt into a large bowl. Add 40g (1½ oz) (⅜ cup) of the cheese and set aside.

  5. In a separate bowl whisk together the milk, egg, and oil. Then pour onto the flour mixture. Using a palette knife, bring the two mixtures together until a dough is formed. It should come together in clumps. Add a little more milk if it seems too dry.

  6. Turn the dough out onto a floured surface, lightly knead, and then pat into a rectangle, roughly 9cm x 15cm (3½ in x 6 in). Cut the rectangle into 8 equal squares and arrange the scones on top of the chicken mixture.

  7. Brush each scone with a little milk and then sprinkle over the remaining cheese.

  8. Bake in the oven for 20 minutes until the scones have risen and are golden, and the filling is bubbling around the edges.

Updated: April 7, 2018

Chicken Marengo

Chicken Marengo

 

Chicken Marengo is a traditional French dish, apparently a favourite of Napoleon. My version cooks the chicken on a bed of vegetables in a rich sauce.

 

Chicken Marengo
Prepares: 4 servings
 
  • Preparation time: About 45 minutes
  • Cooking time: 1 hour

  • Ingredients
  • 4 chicken joints, skinned
  • 3–4 tbsp oil
  • 2 carrots, sliced
  • 1 stick celery, chopped
  • 1 onion, chopped
  • 55g (2 oz) streaky bacon/side bacon (2 rashers), chopped
  • 3 tbsp flour
  • 300ml (10 fl oz) good chicken stock (1¼ cups)
  • 1 x 400g tin or ½ x 28 fl oz can whole tomatoes
  • 2 tbsp sherry
  • salt and freshly ground black pepper
  • bouquet garni *
  • 115g (4 oz) mushrooms, sliced (1½ cups)
  • chopped parsley to garnish

  • * 3 sprigs of fresh parsley, 2 sprigs of fresh thyme and 1 bay leaf, tied together. Or the leaves only in dried form enclosed in a square of cheesecloth and tied. In the U.K. these are already prepared in a small sachet.

  • You will also need a casserole with lid.


  1. Method
  2. Preheat the oven to 180°C (350°F) (gas 4)

  3. Heat half the oil in a frying pan/skillet over a medium heat. Add the chicken pieces to the pan and sauté on both sides for about 5 minutes until they are golden brown. Transfer to the casserole.

  4. Add the remaining oil to the pan, tip in the vegetables and bacon. Stir to coat in the oil and then sauté for about 5 minutes.

  5. Reduce the heat and stir in the flour and cook for 2–3 minutes. Then gradually add the stock, stirring constantly. Bring to the boil and continue stirring until the sauce thickens.

  6. Remove from the heat and add the tomatoes and sherry. Season and give it a good stir.

  7. Finally, add the bouquet garni and sliced mushrooms to the casserole and then pour in the sauce. Cover and cook in the oven for 1 hour.

  8. Garnish with parsley.

Updated: April 4, 2018

Chicken in a White Wine Sauce

Chicken in a White Wine Sauce

 

Succulent chicken breasts, cooked with bacon and shallots, in a white wine sauce with a hint of tarragon. A simple dish to prepare and full of flavour.

 

Chicken in a White Wine Sauce
Prepares: 4 servings
 
  • Preparation time: about 35 minutes
  • Cooking time: 1 hour

  • Ingredients
  • 2 tbsp olive oil
  • 4 chicken breasts
  • 115g (4 oz) smoked streaky bacon/smoked side bacon, cut into strips (4 rashers)
  • 12 shallots, peeled and trimmed
  • 1 tbsp flour
  • 475ml (16 fl oz) good chicken stock (2 cups)
  • 150ml (5 fl oz) white wine (⅔ cup)
  • 3 tarragon sprigs, leaves finely chopped and stalks reserved
  • 3 tbsp crème fraîche
  • salt and ground black pepper


  • To serve
  • serve with baby potatoes and seasonal vegetables.


  1. Method
  2. Heat the oil in a frying pan/skillet. Add the chicken and sauté over a medium heat until golden on both sides, about 5 minutes. Remove and set aside.

  3. Now add the bacon to the pan and fry for about 3 minutes to release the fat. Then reduce the heat and add the shallots. Continue cooking for a further 5 minutes, stirring occasionally, until both are golden in colour.

  4. Next, sprinkle over the flour and stir to absorb the fat and juices. Cook for 1 minute and then gradually stir in the stock, wine and tarragon stalks.

  5. Return the chicken to the pan, cover and simmer over a gentle heat for 45 minutes.

  6. Using a slotted spoon, remove the chicken, bacon and shallots to a plate and keep warm. Strain the sauce and discard the tarragon stalks. Then return the sauce to the pan/skillet and reduce by half. Now stir in the crème fraîche and chopped tarragon leaves. Season to taste.

  7. Return the chicken, bacon and shallots to the pan and stir to coat.

Updated: March 28, 2018

Chicken in an Orange and Ginger Sauce

Chicken in an Orange and Ginger Sauce

 

Breasts of chicken are marinated and then baked in a zesty sauce of orange, ginger, garlic, olive oil and honey.

 

Chicken in an Orange and Ginger Sauce
Prepares: 4 servings
 
  • Hands on time: 15 minutes
  • Marinading time: 30 minutes–1 hour
  • Cooking time: 35 minutes


  • Ingredients
  • 1 orange, zest and juice
  • 2 garlic cloves, crushed
  • 5cm (2 in) piece of ginger, peeled and grated
  • 2 tbsp runny /liquid honey
  • 1 tbsp olive oil
  • salt and freshly ground black pepper
  • 4 chicken breasts, skinned


  • To serve
  • roasted baby potatoes and seasonal vegetables
  • (recipe for the potatoes, below)

  • You will also need a shallow baking dish large enough to take the chicken pieces in one layer.


  1. Method
  2. Zest the orange and put it along with the juice in the baking dish. Stir in the garlic, ginger, honey, and olive oil until combined. Add the seasoning.

  3. Make three slits in the top of each chicken breast and turn them in the marinade. Cover the dish and leave to marinade for at least 30 minutes.

  4. Preheat the oven to 200°C (425°F) (gas 6).

  5. Baste the chicken with the marinade, cover with foil, and bake for 25 minutes. Remove the foil, turn the chicken and bake, uncovered, for a further 10 minutes.


  6. Roasted baby potatoes
  7. Put the potatoes in a bowl and add olive oil (1 tablespoon oil per 450g (1 lb) (about 8) potatoes). Season well. Then toss to coat the potatoes.

  8. Transfer to a roasting tin/pan and roast for 35 minutes (same temperature as the chicken dish), turning occasionally until tender.

Updated: March 25, 2018

Chicken and Mixed Cheese Bake

Chicken and Mixed Cheese Bake

 

This chicken and mixed cheese bake is made with bite-sized pieces of chicken, strips of bacon and mushrooms, sautéed and then baked in a mixed cheese sauce with a grated Parmesan and breadcrumb topping. A very simple dish that tastes really good.

 

Chicken and Mixed Cheese Bake
Prepares: 4 servings
 
  • Preparation time: 35 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 115g (4 oz) streaky bacon/side bacon – 4 rashers
  • 1 tbsp olive oil
  • 4 chicken breasts, skinned
  • 115g (4 oz) button mushrooms (about 6)
  • 1 x 350g tub fresh three cheese sauce, OR
  • 1 x 410g jar four-cheese pasta sauce
  • 1 rounded tbsp fresh breadcrumbs
  • 1 rounded tbsp Parmesan cheese, grated
  • salt and freshly ground black pepper

  • To serve
  • tagliatelle

  • You will also need a large gratin dish


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6).

  3. Cut the bacon into thin strips. Then heat the oil in a frying pan/skillet and add the bacon. Cook over a medium heat until the bacon starts to crisp, about 5 minutes. Remove from the pan with a slotted spoon and set aside.

  4. Next, cut the chicken into bite-size pieces and put in the pan in a single layer. Brown all over, adding a little extra olive oil if needed. This may need to be done 2 batches. Remove from the pan and set aside with the bacon.

  5. Then put the mushrooms in the pan and sauté over a low heat for 2 minutes, turning occasionally.

  6. Finally, pour in the sauce and heat through.

  7. Return the chicken and bacon to the pan and stir to coat with the sauce. Season and transfer to a gratin dish.

  8. Mix together the breadcrumbs and Parmesan cheese and scatter over the chicken mixture.

  9. Bake near the top of the oven for 20 minutes until the breadcrumbs are golden and the sauce is bubbling.

  10. Serve with tagliatelle.

Updated: March 22, 2018

Chicken and Ham Savoury

Chicken and Ham Savoury

 

An easy one-dish chicken meal. A layer of chunks of chicken and pieces of ham, with baby spinach in a creamy cheese sauce, topped with diced potatoes.

 

Chicken and Ham Savoury
Prepares: 4 servings
 
  • Preparation time: 40 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 4 boneless, skinless chicken breasts
  • ¼ onion
  • 1 carrot, cut into large chunks
  • 1 bay leaf
  • 675g (1½ lb) potatoes, cut into even sized pieces (about 5 medium)
  • 115g (4 oz) cooked ham, diced
  • 340g (12 oz) baby spinach leaves, chopped
  • 28g (1 oz) butter (2 tbsp, or ¼ stick)
  • 28g (1 oz) flour (3 tbsp)
  • 150ml (5 fl oz) milk (⅔ cup)
  • 150ml (5 fl oz) hot chicken stock (⅔ cup)
  • salt and ground black pepper
  • 150ml (5 fl oz) single/table cream (⅔ cup)
  • 85g (3 oz) Gruyère cheese, grated (¾ cup)

  • Equipment
  • 1.5 litre/2½ pint (6 cup) ovenproof dish


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6).

  3. Put the chicken, onion, carrot and bay leaf into a pan and cover with water. Bring the water to the boil, then cover the pan and gently simmer for 15 minutes. Remove the chicken and discard the water and vegetables.

  4. Blanch the potatoes in boiling salted water for 5 minutes. Drain and, when cool enough to handle, dice into 1cm (½ inch) cubes.

  5. Dice the chicken and put into a large bowl along with the ham and spinach. Toss to mix, then spread over the base of the ovenproof dish.

  6. Melt the butter over a medium heat. Turn the heat down and quickly stir in the flour and mix to a smooth paste. Gradually add the milk and stock, stirring continuously until there is a smooth sauce. Bring to the boil, then reduce the heat and simmer for a further 2–3 minutes, stirring continuously, until the sauce begins to thicken. Remove from the heat. Add the seasoning, cream and cheese and beat well.

  7. Pour half the sauce over the chicken mixture. Spread the cubed potato over the top, then spoon the rest of the sauce over.

  8. Bake above the centre of the oven for 40 minutes until the potato is tender and has started to brown.

  9. Serve with a salad or seasonal vegetables.

Updated: November 7, 2017