Creamy chicken and vegetables under a golden baked baguette crust

≈ $4.80/serving$4.85at the cheapest of your stores this week · 9 ingredients on sale

Ingredients

• chicken thigh (boneless, skinless)450 g
• carrot2 ea
• celery2 stalks
• yellow onion1 ea
• frozen peas1 cup
• chicken stock1½ cups
• whipping cream1/2 cup
• all purpose flour3 tbsp
• butter2 tbsp
• baguettehalf a baguette
• thyme leaves1 tsp

Method

1Prep

• •Heat the oven to 400F.
• •Cut the chicken thighs into 1 inch pieces.
• •Dice the carrots, celery and onion.
• •Slice half of the baguette into 1/2 inch rounds.

2Brown the chicken

• •Heat 1 tbsp oil in a large oven-safe skillet over medium-high heat.
• •Add the chicken and cook 5 minutes, tossing once, until golden.
• •Move the chicken to a plate.

3Make the filling

• •Melt the butter in the same skillet over medium heat.
• •Add the carrots, celery, onion and thyme and cook 5 minutes until softened.
• •Sprinkle in the flour and stir 1 minute.
• •Pour in the chicken stock gradually, stirring, until smooth.
• •Stir in the cream and simmer 2 minutes until the sauce coats a spoon.
• •Return the chicken and stir in the peas.
• •Season to taste with salt and pepper.

4Bake the crust

• •Shingle the baguette rounds over the filling and brush them with oil.
• •Bake 12 to 15 minutes until the bread is deep golden and the filling bubbles.

5Plate

• •Rest 5 minutes.
• •Scoop into shallow bowls, crust side up.