Recipe Items
oil from olives, 2 teaspoons
1 pound of diced chicken breasts, 3 cups of peeled and cubed potatoes, 1 big onion, 2 minced garlic cloves, 1 cup of sliced carrots, 1 cup of chopped asparagus, and 1 cup of peas
100 grams of broccoli florets
thyme, dry, 1 teaspoon
half a teaspoon of salt
Black pepper, half a teaspoon
1/4 cup wheat flour
4 ounces of chicken stock
measuring one cup of milk
mixed with half a cup of shredded cheddar cheese
How to Follow
1. Set the oven temperature to 400°F, or 200°C.
2. In a big skillet, heat the olive oil over medium heat. Once browned, add the diced chicken and continue cooking until done. Cut chicken into pieces and put aside.
Layer the potatoes, onion, and garlic in the same pan. While the potatoes begin to soften, sauté the onions until they become translucent.
Four, combine the broccoli, peas, carrots, and asparagus. Keep cooking for another five minutes.
5. Add flour, thyme, salt, and pepper to the veggies. Add more flour if necessary to coat the veggies, then stir.
6. With constant stirring, gradually incorporate the milk and chicken broth until the sauce thickens.
Step 7: Put the chicken back in the skillet. Blend all the ingredients together by stirring.
Eight, top with shredded cheddar cheese and transfer to a buttered baking tray.
Nine. Preheat the oven to 400 degrees Fahrenheit and bake for 20 minutes, or until the topping is bubbling and brown.
Wait a few minutes for it to cool before serving.
Changes and Hints
You can make this dish with less fat by using low-fat milk and whole wheat flour instead of all-purpose flour. You may also add bell peppers and zucchini if you like them, or any other spring veggies you happen to have on hand. For those who want a crunchier topping, combine breadcrumbs and parmesan cheese and then scatter it over the dish before baking.
