36 | | 37 THE UCB COOKBOOK 1. Cut your chicken into strips or dice, depending on your preference. 2. Blend the olive oil, celery, carrot, white onion and parsley (and/ or herbs of choice) together to form a paste or just throw in diced up with the oil. 3. Braise or gently fry the blended vegetables and the garlic until soft. Remove from the pan. 4. In the same pan, add some oil of your choice and gently brown the diced or sliced chicken. You can flavour the chicken with other herbs or grated lemon zest and the juice of the lemon for a more Mediterranean feel. 5. Add in the cooked and braised veggies and stir well, coating the chicken. You can add white wine if you want to, let it simmer for 2 mins. 6. Add in the béchamel sauce and mix well. Cook until bubbling. TIP: Add milk if you want to thin the sauce a little, and serve with pasta or rice. For a pie, repeat and add the pasty lid. Cooking instructions Ingredients Chicken breast 200g Béchamel sauce - made fresh or from a carton or jar (white lasagna sauce in a jar will do) - Google the fresh made version Olive oil 1 tbsp White onion, medium 1 Celery, 1 or 2 stalks, depending on preference Carrot, small 1 Garlic - fresh or powdered Parsley - fresh or dried Herbs of choice - fresh or dried Lemon, zest and juice (optional) 1 Small glass of white wine (optional) or you can drink it while cooking, if you fancy rice or pasta of your choice CHICKEN NO PIE (THE INSIDE OF A PIE WITHOUT THE PASTRY) Country of origin Fusion (England and Italy) Servings 4 Recipe by Suzanne Smith Cooking time 30 minutes
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