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Prep Time: 00:50
Servings: 4
Cooking Time:
Ingredients
- 4 - chicken thighs and drumsticks
- 30ml - oil
- 1 - onion, chopped
- 30ml - flour
- 250ml - warm chicken stock
- 250ml - mayonnaise
- 10ml - mustard powder
- 1 - large head of broccoli, broken into florets
- 500g - baby potatoes, just cooked
- 200ml - coarse breadcrumbs
Method
A brilliant midweek meal.
Fry the chicken in the oil until browned and remove. Fry the onions in the same pan, add the flour and fry for another minute. Then gradually stir in the chicken stock, simmering over medium heat until thickened. Stir in the mayonnaise and mustard and season with salt and pepper. Blanch the broccoli in boiling water and arrange in an oven dish, along with the potatoes.
Pour over the sauce and sprinkle with breadcrumbs, then bake for 30 minutes or until golden brown and cooked through.
Pour over the sauce and sprinkle with breadcrumbs, then bake for 30 minutes or until golden brown and cooked through.
