Thursday, July 26, 2018

Chicken and Sweet Potato Bake

Quantity : 4 servings
Preparation : 25 min 
Cooking : 30 min 
Cooking Dish : 27x18 cm
460 calories/serving

1 onions, finely chopped 200 g
2 carrots, sliced into thin rounds 200 g
1 tbsp olive oil 15 mL
2 stalks celery, sliced into small pieces 140 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
2 cups Homemade Boiled Chicken
2 tbsp butter, unsalted 28 g
3 tbsp white flour (all purpose) 24 g
375 mL Homemade Chicken Broth 1 1/2 cup
2 sweet potatoes, peeled then grated 360 g
1 1/2 cup Cheddar cheese, grated 120 g

Before you start

Make sure you have the precooked chicken available.


Preheat the oven to 190°C/375°F.
Prepare the vegetables: Finely chop the onion; peel the carrots then slice them into thin rounds; slice the celery into small pieces.
Heat the oil in a pan over medium heat. Add the onion, carrots, and celery, then sauté 5-6 min until they are a bit softened. Add salt and pepper, then stir in the chicken pieces. Cook 3-4 min until the mixture is warmed through, then transfer it to a baking dish.
While the onions and carrots are cooking, melt the butter in a saucepan over medium heat. Add the flour and cook 2 min with stirring. Slowly add the broth with stirring and bring to a boil. Cook a few minutes until a thicker consistency is obtained, then pour the sauce over the chicken and vegetable mixture.
Peel the sweet potatoes and grate them using a large holed grater. Put them in a bowl, add the grated cheese and mix, then spread the mixture on top of the prepared baking dish.
Bake in the middle of the oven for about 30 min. For a nice golden-brown crust, turn on the top broiler for the last 2 min. Serve.

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