I decided to try this thinking I would love it because of the asparagus. I was wrong. Don't get me wrong, I still liked it a little, but was hugely disappointed because the taste of the 'canned asparagus' took over.
- 1/2 cup oil
- 750g chicken pieces
- 1 onion, sliced
- 125g bacon, chopped
- 1/4 cup plain fkour
- 1 cup milk
- 440g can asparagus cuts
- 2 chicken stock cubes
- 1 tablespoon lemon juice
- salt and pepper
- 90g cheddar cheese
1. Preheat the oven to 180°C.
2. Heat the oil in a frypan, add chicken and cook, turning occasionally until well browned. Transfer the chicken to an oven dish and set aside.
3. Add the onion and bacon to the panand saute until the onion is transparent. Stir in the flour, then remove pan from the heat and add milk, 1 cup water, asparagus (undrained), crumbled stock cubes, lemon juice, and salt and pepper. Stir until the mixture is combined, then return to the stove. Bring to the boil, stirring and simmer until the sauce thickens. Stir in the cheese.
4. Pour the sauce over the chicken pieces and bake, covered, for 45-55 minutes.
- 1/2 cup oil
- 750g chicken pieces
- 1 onion, sliced
- 125g bacon, chopped
- 1/4 cup plain fkour
- 1 cup milk
- 440g can asparagus cuts
- 2 chicken stock cubes
- 1 tablespoon lemon juice
- salt and pepper
- 90g cheddar cheese
1. Preheat the oven to 180°C.
2. Heat the oil in a frypan, add chicken and cook, turning occasionally until well browned. Transfer the chicken to an oven dish and set aside.
3. Add the onion and bacon to the panand saute until the onion is transparent. Stir in the flour, then remove pan from the heat and add milk, 1 cup water, asparagus (undrained), crumbled stock cubes, lemon juice, and salt and pepper. Stir until the mixture is combined, then return to the stove. Bring to the boil, stirring and simmer until the sauce thickens. Stir in the cheese.
4. Pour the sauce over the chicken pieces and bake, covered, for 45-55 minutes.
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