If you’ve got an extra onion, chop it into chunky wedges and add with the chicken for another texture dimension. Squeezing the sausagemeat out of a couple of sausages is also a great addition.
Simply Jamie
By Jamie Oliver
About the recipe
What's better than bread sauce? Chicken and bacon baked in bread sauce, that's what. Do it. Trust me.
Recipe From
1 onion
600ml whole milk
2 teaspoons English mustard
4 small bay leaves
2 large free-range eggs
½ a nutmeg
2 cloves
300g white bread
4 large free-range chicken thighs, skin on, bone in
olive oil
2 rashers of higher-welfare smoked streaky bacon
To make a vegetarian version, break 1 small cauliflower (400g) into chunky florets, leaving any nice leaves intact, toss in a little olive oil, salt and pepper, and use in place of the chicken and bacon. Grate in 80g of Cheddar cheese, then cover the tray with tin foil and roast as above, removing the foil halfway.
If you’ve got an extra onion, chop it into chunky wedges and add with the chicken for another texture dimension. Squeezing the sausagemeat out of a couple of sausages is also a great addition.
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