You’ve heard all about and seen the “Marry Me Chicken” well now it’s time to taste my Chicken & Greens!!
A dish that feels so very creamy and cheesy but actually a simple sauce made with milk, flour and little bit of butter makes this Chicken & Greens dish very moreish! Give it a spicy kick with some chorizo or nduja or even more punch. Keep it mellow with some bacon or use up leftover ham.
Turn it veggie by replacing the chicken and bacon for chickpeas or lentils and adding in some smoked paprika instead of the bacon. Turn it vegan by replacing the milk with coconut milk.
For the greens, use what you have or what’s in season. Broccoli, green beans, leafy greens all work great.
Serves 4.
- 1 tsp oil
- 1 onion or leek, thinly sliced
- 1 tbsp butter
- 50g bacon lardons, rashers, chorizo or nduja, diced
- 2 tbsp plain flour (regular or gluten free)
- 240ml hot veg or chicken stock
- 240ml regular milk or coconut milk
- 1 head of broccoli, florets or 1 pack of green beans
- 3 large chicken fillets, sliced or 2x400g tin of beans or lentils, drained & rinsed
- Preheat the oven to 200°C/180°C fan/400°F.
- Heat the oil over a low heat, add the onions and cook until soft.
- Add the butter and bacon and cook through until the bacon starts to colour.
- Stir in the flour until everything starts to stick together.
- Pour in the stock and milk and continue to cook for about 5 minutes until the sauce thickens up, stir regularly.
- Place the broccoli and chicken into the ovenproof dish. Spread the sauce over the top.
- Cook in the oven for 30 minutes. Serve as you like or with some mashed potato, rice or pasta.
