Garlic Bread Chicken Bake
Rated 5.0 stars by 1 users
Author:
Jessica Gray
Juicy chicken baked in a creamy, cheesy sauce, topped with golden, buttery garlic bread. This all-in-one bake is comfort food at its finest. Easy, satisfying and perfect for scooping straight from the dish.
Ingredients
-
500g boneless chicken thigh
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25g butter
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1 tbsp Out the Gate
- 1 onion
- 1 leek
- 2 carrots
- 2 celery stalks
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2 tbsp Fry Yay
-
3 tablespoon On Yaaa
- 2 cups water
- ¾ cup cream
- 1 chicken stock cube
Garlic Bread Topping
-
60g butter
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1 tbsp Out The Gate
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½ tsp Man Grind Salt Flakes
- ⅓ cup grated Parmesan
- ½ loaf crusty bread or sour dough
- 1 tablespoon fresh chopped parsley
Directions
- Dice the carrot, onion, and celery, and slice the leek. Sauté in butter and a drizzle of olive oil with Out the Gate seasoning for 5 minutes over medium heat, until starting to soften.
- Dice the chicken thighs and sprinkle with Fry Yay seasoning.
- Toss to coat evenly, then add the chicken to the vegetables and sauté for another 4–5 minutes.
Add the On Yaaa, water, and stock cube. Stir well and simmer for 5 minutes.
- Pour in the cream and simmer for another 5 minutes, until the sauce has thickened slightly.
- Cut the bread into cubes and place in a large bowl.
Melt the butter and mix with Man Grind Salt Flakes and Out the Gate.
- Pour over the cubed bread and toss to coat. Add Parmesan and fresh parsley, if using, and toss again.
- Arrange the bread mixture on top of the chicken and bake at 200°C for 15 minutes, or until golden and bubbling.
Serve with mash.
