creamy chicken

Creamy chicken and butternut squash gratin

INGREDIENTS

• 3 tbsp olive oil
• 1 onion, roughly chopped
• 1 leek, roughly chopped
• 350g butternut squash, peeled, deseeded, chopped into 2.5cm pieces
• 75g butter
• 75g plain flour
• 800ml of chicken stock
• 1 tsp Dijon mustard
• 5 springs of thyme, leaves removed, plus a few leaves for sprinkling
• 3 tbsp crème fraîche
• 350g cooked chicken (leftovers work well)
• 75g ciabatta, torn into rough pieces
• 60g Gruyère, grated

•                                    Method

1. 01.Preheat the oven to 200°C/fan 180°C/gas 6. Heat 1 tbsp oil in a large pan over a medium heat. Add the remaining onion and leek and fry until soft. Remove from the pan and set aside. Add the squash, season and fry for 10 minutes until tender. Set aside with the onion and leek.
2. 02.Melt the butter in the pan, stir in the flour to make a roux (paste) and cook for 2-3 minutes. Add the stock, a little at a time, to the roux, stirring until smooth. Add the mustard, thyme leaves and crème fraîche. Season and stir in the veg and chicken.
3. 03.Spoon evenly into a 2-litre ovenproof dish. Scatter with the ciabatta pieces, Gruyère and extra thyme. Season, then drizzle with the rest of the oil. Bake for 20 minutes until golden and bubbling hot. 
4. 
   

5. Nutritional info per serving

   • Calories644kcals
   • Fat38g (18.2g saturated)
   • Protein37.4g
   • Carbohydrates40.8g (11.1g sugar)
   • Salt1.1g