Creamy Chicken, Broccoli & Cauliflower Bake (LCHF).
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Ingredients - Creamy Chicken, Broccoli & Cauliflower Bake (LCHF):
- Need 2 large for chicken breasts.
- Give 3 cup of broccoli florets.
- You need 4 cup - cauliflower florets.
- Give 2 tbsp for butter.
- Require 1 tbsp - olive oil.
- Require 1 medium for onion, sliced.
- Require 2 tbsp of bacon fat or lard.
- Need 1 chicken stock cube, made up to 1 cup of stock with hot water.
- Need 1 cup for double/heavy cream.
- Provide 1/4 tsp of garlic powder.
- Require for salt (of your choice).
- Give ground black pepper.
Creamy Chicken, Broccoli & Cauliflower Bake (LCHF) steps:
- Preheat the oven to 220 C..
- Place bite sized florets of broccoli and cauliflower into a deep sided baking dish..
- Add the olive oil and mix the vegetables around to coat them..
- Dot with butter and season with salt and pepper..
- Bake veg for 25 minutes, until they get a nice brown colour on top..
- Meanwhile cut chicken breasts into large bite sized pieces (about 1 inch cubes...they will shrink).
- Heat a skillet on a medium high heat. Add half the lard and get it hot..
- Brown the chicken in small batches, then set it aside in a bowl..
- Season the chicken in the bowl..
- Add the remaining lard and lower the heat a little before adding the onion (or it might splatter fat when you put it in)..
- Fry the onion for 5-8 minutes until nicely browned..
- Add the garlic powder to the skillet, along with the chicken, stock and cream..
- Deglaze the pan by stirring this mixture..
- Remove the veg carefully from the oven and pour over the chicken mixture..
- Put back into the oven and bake for a further 25 minutes until all brown and bubbly..
- Remove from the oven. Allow the food to rest at least 5 minutes before serving..
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