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
Chicken in baked bread sauce
1 hr
Not Too Tricky
serves 4
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
Ingredients
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
Top Tip
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.
Method
- Preheat the oven to 180°C/350°F/gas 4. Peel, halve and finely slice the onion, place in a 25cm x 30cm roasting tray with the milk, mustard, bay and eggs, finely grate in the nutmeg and cloves, and add a pinch of sea salt and black pepper.
- Slice the crusts off the bread and reserve, tear the middle of the bread into the tray, then really scrunch and mix it all together. Dunk the reserved crusts in the mixture and arrange around the edge of the tray.
- Rub the chicken thighs with a little salt, pepper and olive oil, then nestle them into the tray, skin side up. Halve and add the bacon rashers, and roast for 50 minutes, or until golden. Serve with seasonal greens.
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