CHICKEN & VEGETABLES WITH BÉCHAMEL SAUCE TOPPING

I sincerely hope you would share the same passion as me!

Tender chicken and vegetables are topped with a creamy béchamel sauce and a generous layer of grated cheese, then baked until golden brown to create a classic, comforting dish that is perfect for a hearty family meal.

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Ingredients For the Filling
  • 5gm Garlic Paste
  • 20gm Ginger Paste
  • 15gm Salt
  • 30ml Cooking Oil
  • 10gm Paprika Powder
  • 3gm Cracked Black Peppercorns
  • 1 Chicken Stock Cube, Crushed
  • 3 Shallots, Roughly Sliced
  • 1 Pepper, Cut into Cubes
  • 2 Large Potatoes, Peeled & Sliced into ¼” Rounds
  • 1 Courgette, Sliced into ¼” Rounds
  • 5 Chicken thighs, Cut into 1” Chunks
Step No 1

Cut the pepper in half and remove the stem, seeds and pith.

Lay the pepper flat and slice into strips, then dice into small cubes.
Step No 2

Peel and roughly slice the shallots.

Step No 3

Wash the courgette and slice it into ¼” rounds.

Set all the prepared vegetables aside.
Step No 4

Peel the potatoes and slice into ¼” thick rounds then soak in water for 15 minutes.

Step No 5

Finally cut 5 chicken thighs into 1” chunks.
Step No 6

Add the sliced shallots and peppers to the frying pan.  Pour the cooking oil over the top, sprinkle 5gm of salt.

Stir together and cook on a medium heat for a couple of minutes then add the garlic and ginger paste, stir well, and cook for a further minute.

Step No 7

Add the prepared chicken pieces to the vegetables and mix well.
Step No 8

Season with 3gm cracked black peppercorns, add 1 crumbled chicken stock cube and 10gm paprika Powder then stir well to coat the chicken and vegetables evenly.

Sprinkle 10gm of salt over the top and quick stir to combine.

Turn off the heat then remove the pan from the hob.

Step No 9

Pour the contents into an oven-safe dish.

Set aside and prepare the potato slices.
Step No 10

Drain the sliced potatoes, spread them out on a paper towel, and pat dry to remove any excess moisture.

Step No 11

Arrange the potato slices so they overlap, covering the chicken and vegetable mixture evenly. 
Step No 12

Repeat with the courgette slices, arranging them in overlapping layers over the potatoes. Sprinkle evenly with salt.

Set aside and prepare the béchamel sauce.

Ingredients For Béchamel Sauce
  • 60gm Butter

  • 1 Shallot, Peeled and studded with 20 Whole Cloves

  • 500ml Full Fat Milk

  • 60gm Plain Flour

  • 3gm Salt
Step No 13

Place the clove-studded shallot in a saucepan with the milk.

Warm the milk gently over low heat for 10 to 20 minutes. Cover the saucepan with a lid, turn off the heat and leave the milk to infuse for 30 to 40 minutes.

Once infused strain the infused milk into a jug and discard the clove-studded shallot.

Step No 14

Add the butter to a saucepan and melt over a low heat. Stir in the flour.
Step No 15

Cook, stirring continuously, for 1–2 minutes to form a paste (roux).

Step No 16

Gradually add a splash of the infused milk, whisking vigorously until smooth and fully incorporated.

Continue adding the milk a little at a time, whisking well after each addition to prevent lumps.
Step No 17

Cook, whisking continuously, until the sauce is smooth, pourable and creamy texture with no lumps.

Season with salt.  Give the sauce a final whisk.

Step No 18

Then pour the sauce evenly over the chicken and vegetable mixture.
Step No 19

Sprinkle 200gm of grated mozzarella cheese over the top.

Step No 20

Bake in a preheated oven at 200c / Fan assisted, for 35 to 40 minutes.

Cook until the top is golden brown.
Step No 21

Dish up and serve hot.