4 chicken portions
1/2 stick (4 Tbsp) 2 oz (50 g) butter
3 tbls (25 g) 1 oz flour
pinch of mustard powder
1 1/4 cup (1/2 pint) 300 ml milk
1 1/4 cup (300 ml) 1/2 pint dry cider
4 oz (100 g) Cheddar cheese, grated
salt and freshly ground pepper
25 g (1 oz) potato crisps (potato chips), crushed
1/2 stick (4 Tbsp) 2 oz (50 g) butter
3 tbls (25 g) 1 oz flour
pinch of mustard powder
1 1/4 cup (1/2 pint) 300 ml milk
1 1/4 cup (300 ml) 1/2 pint dry cider
4 oz (100 g) Cheddar cheese, grated
salt and freshly ground pepper
25 g (1 oz) potato crisps (potato chips), crushed
method
1. Place the chicken portions in a flameproof dish with half the butter in the oven and bake at 160°C (325°F) mark 3 for 1 1/4 hours.
2. Melt the remaining butter in a pan, stir in the flour and mustard and cook gently for 1 minute stirring.
3. Remove pan from the heat and gradually stir in the milk and cider.
4. Bring to the boil and continue to cook, stirring all the time, until the sauce thickens.
5. Simmer for a further 1 - 2 minutes. Remove from the heat and stir in 75 g (3 oz) cheese; season.
6. Pour the cheese sauce over the chicken.
7. Sprinkle with the remaining cheese and crushed crisps.
8. Place under a hot grill or in a hot oven until brown and serve hot.
2. Melt the remaining butter in a pan, stir in the flour and mustard and cook gently for 1 minute stirring.
3. Remove pan from the heat and gradually stir in the milk and cider.
4. Bring to the boil and continue to cook, stirring all the time, until the sauce thickens.
5. Simmer for a further 1 - 2 minutes. Remove from the heat and stir in 75 g (3 oz) cheese; season.
6. Pour the cheese sauce over the chicken.
7. Sprinkle with the remaining cheese and crushed crisps.
8. Place under a hot grill or in a hot oven until brown and serve hot.
serving amount
serves 4
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