Crunchy Chicken-Mushroom Bake

Nutrition per serve

Ingredients

• 1pcs small sweet potato
• 1pcs carrot
• 1pcs onion
• 200g mushrooms
• 1clove garlic
• 300g free-range chicken thigh fillets
• 5g country seasoning
• 40g panko breadcrumbs
• 1pcs chicken-style stock cubes
• 150g peas
• 30ml olive oil
• 125ml (½ cup) boiling water
• 5ml dijon mustard
• 15ml plain flour

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced. Halve the unpeeled sweet potato and carrot widthwise, then cut into 1.5cm-thick wedges. Coarsely chop the onion. Wipe the mushrooms clean, then thickly slice. Crush or finely chop the garlic. Cut the chicken into 1.5cm chunks.
2. Step 2 — Bake wedges
   Line an oven tray with baking paper. Put the wedges on the lined tray, drizzle with 2 tsp olive oil, scatter with the country seasoning and toss to coat. Bake for 20-25 mins until golden and tender.
3. Step 3 — Cook onion and mushrooms
   While the wedges are baking, heat 1 tbs olive oil in a large frypan over high heat. Cook the onion and mushrooms, stirring occasionally, for 5 mins or until the onion is softened and the mushrooms are golden.
4. Step 4 — Make crumbs and stock
   Meanwhile, put the garlic, breadcrumbs and 2 tsp olive oil in a bowl, season well with salt and pepper and stir to combine. Set aside. Crumble 1 stock cube* into a heatproof jug, add 125ml (½ cup) boiling water and 1 tsp dijon mustard and stir to combine.
5. Step 5 — Cook chicken
   Add the chicken to the mushroom mixture and cook, stirring, for 2 mins or until lightly browned. Sprinkle over 1 tbs flour and cook, stirring, for 1 min. Gradually add stock, stirring constantly to prevent lumps forming. Bring to a simmer, then reduce the heat to medium and cook, stirring, for 2 mins or until thickened. Remove from the heat. Taste, then season with salt and pepper.
6. Step 6 — Bake and serve
   Lightly grease a 1L (4 cup) baking dish. Spoon the chicken mixture into the baking dish and scatter over the crumbs. Bake on a separate shelf for 10-15 mins until the topping is golden. Bring a small saucepan of water to the boil. Add the peas, return to the boil and cook for 1 min. Drain. Divide the bake, wedges and peas among plates to serve.

Allergens

Sulphites, Gluten, Wheat