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chicken breasts broccoli florets cauliflower florets butter olive oil onion bacon chicken heavy cream garlic
Viewed: 24 - Published at: 9 years agoIngredients
- 2 large chicken breasts
- 3 cup broccoli florets
- 4 cup cauliflower florets
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, sliced
- 2 tbsp bacon fat or lard
- 1 chicken stock cube, made up to 1 cup of stock with hot water
- 1 cup double/heavy cream
- 1/4 tsp garlic powder
Method
- Preheat the oven to 220 C.
- Place bite sized florets of broccoli and cauliflower into a deep sided baking dish.
- Add the olive oil and mix the vegetables around to coat them.
- Dot with butter and season with salt and pepper.
- Bake veg for 25 minutes, until they get a nice brown colour on top.
- Meanwhile cut chicken breasts into large bite sized pieces (about 1 inch cubes...they will shrink)
- Heat a skillet on a medium high heat.
- Add half the lard and get it hot.
- Brown the chicken in small batches, then set it aside in a bowl.
- Season the chicken in the bowl.
- Add the remaining lard and lower the heat a little before adding the onion (or it might splatter fat when you put it in).
- Fry the onion for 5-8 minutes until nicely browned.
- Add the garlic powder to the skillet, along with the chicken, stock and cream.
- Deglaze the pan by stirring this mixture.
- Remove the veg carefully from the oven and pour over the chicken mixture.
- Put back into the oven and bake for a further 25 minutes until all brown and bubbly.
- Remove from the oven.
- Allow the food to rest at least 5 minutes before serving.
