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Baked Chicken & Vegetables in Cheese Sauce
What you need
- 3 boneless, skinless chicken half breasts, cut into bite sized pieces
- 4 carrots, cut into 1/2 inch pieces
- 5 stalks celery, cut into 1/2 inch pieces
- 1 small zucchini (optional)
- 1 large onion, chopped
- Kosher salt
- 3 cloves garlic, minced
- 2 Tbl duck fat or olive oil plus extra for browning meat and veg
- 2 Tbl besan flour or wheat flour
- 2 cups heated chicken broth
- 1 Tbl minced fresh parsley
- 2 tsp minced fresh sage
- 2 tsp minced fresh rosemary leaves
- 1 tsp minced fresh thyme leaves
- 1 tsp sweet paprika
- 1/2 cup sour cream
- 1/2 cup grated sharp cheddar cheese
- Grated parmesan for topping
How to make it
- Heat oven to 350º
- Sprinkle chicken with 1/2 tsp kosher salt and ground black pepper to taste
- Sauté chicken in fat or oil over medium-high heat, turning frequently until lightly browned on all sides
- Place browned chicken pieces into a 13 x 9 inch casserole
- Sauté carrots, celery and onion with 1/2 tsp salt in fat from chicken until just lightly browned
- Add 1/2 cup water, cover and reduce heat to medium low
- Cook until just barely tender and water has evaporated
- Add to chicken
- In a saucepan over medium-low, heat 2 tbl fat or oil and add besan, whisking constantly until no lumps remain and color has deepened
- Add 1/4 cup broth and whisk to remove lumps, repeat until all liquid is incorporated
- Add fresh herbs and paprika and cook over medium until well thickened
- Turn off heat and add sour cream, whisking until combined
- Add grated cheddar and stir until melted
- Taste cheese sauce and adjust seasoning if needed
- Pour sauce evenly over chicken and vegetables and mix to distribute evenly
- Sprinkle about 2-3 tablespoons grated parmesan over the top and bake for 35-45 minutes until bubbly and lightly browned on top
Turning the casserole halfway through baking helps with even cooking. Serve with a side salad.
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