Before you head over to the recipe today don’t forget we are running a competition for a week and were giving away some Air Wick Prize pack, all you need to do is send your details below (Open only to New Zealand and Australian residents)
Stir to form a paste. Put the chicken, pumpkin, cauliflower and fennel in a large roasting dish. Drizzle this paste over the chicken and vegetables and gently toss to coat
Lay the chickenthighs on a tray or cutting board and divide the cheese amongst the eight cutlets, arranging it to cover, leaving a little space along the sides
Chickenthighs are browned and simmered in a sauce of sauteéd leeks, chicken broth and white wine before serving up on creamy mashed potatoes and steamed baby carrots
Chicken, broccoli and cheddar is a pretty popular combination and for good reason. I sometimes forget what I’ve made and how much I loved some of those dishes
The recipe, which comes from Eating Well magazine, is straight forward and easy to follow, and the chicken is good enough to serve for an informal company meal
roux) espagnole (brown sauce made from beef, lamb or veal stock with herbs and tomatoes), hollandaise (emulsion of egg yolk and fat, also mayonnaise), tomate (tomatoes, herbs, seasoning) and velouté (blond sauce from chicken, veal and fish stock with cream for richness)
