Kokova Magazine

This is our midweek comfort food for the family, served with simple vegetables, and a cheesy topping. A combination of carbs and protein oozing with fabulous flavour from the addition of wholegrain mustard.

Ingredients

• 500g chicken breast
• 2 brown onions
• 2 garlic cloves
• 2 carrots
• 100g soft cheese
• 8 white potatoes - we use medium to large as we love a thick top
• 2 vegetable stock cubes
• 3 tbsp wholegrain mustard
• 2 tbsp flour

Method

• Preheat the oven to 220C/ 200C(fan)/Gas 7
• Peel and cube the potatoes to boil for mash and set to cook for 15-20 mins or until fork soft, before mashing with a knob of butter
• While the potatoes cook - chop the chicken breast into bite sized chunks and add to a baking tray
• Drizzle the chicken with olive oil, a pinch of salt and pepper, then cook through in the oven until no pink meat is left
• Dissolve the stock cubes in 400ml of boiling water with the mustard
• While the chicken and potatoes are cooking - peel and slice the onions
• Top and dice the carrots
• Add carrots and onion to a frying pan with a knob of butter and cook until softened
• Season with salt and pepper, and add the chopped garlic
• Cook for another minute and then add 2 tbsp flour
• Add the vegetable/mustard stock and soft cheese, bring to the boil and cook for about 3 minutes, or until thickened
• Add the cooked chicken to the sauce, then transfer to an ovenproof dish and top with the mashed potatoes
• For extra cheesy-ness, top with shredded cheddar
• Pop into the oven for 15 minutes until golden and bubbling
• Serve with a choice of vegetables