- Serves: 4-6
- Cook Time: 1.5 hours 30 minutes
- Prep Time: 45 minutes
- Effort: easy
For the chicken mixture
- 3 tbsp olive oil
- 1 onion, peeled and chopped
- 3 sprigs rosemary, finely chopped
- 2 cloves garlic, crushed
- 250 g canned chopped tomatoes
- 4 chicken breasts
- 100 ml red wine
- 100 ml chicken stock
- 1 tbsp Worcestershire sauce
- 1 tbsp chopped ginger
- sea salt and freshly ground black pepper
For the sauce
- 100 g butter
- 100 g plain flour
- 500 ml milk
- 200 g lancashire cheese, grated
For the gratin
- 4 large potatoes, very thinly sliced
- 25 g butter
1. Heat the oil in a large frying pan and cook the onions, rosemary and garlic until softened. Add the tomatoes, chicken, red wine, stock, Worcestershire sauce and ginger to the pan. Stir to break up the tomatoes. Simmer for about 15 minutes, until the chicken is cooked through. Season to taste.
2. To make the sauce, melt the butter in a saucepan and add the flour. Cook for 3-4 minutes, stirring continuously. Slowly add the milk and then the cheese; season to taste.
3. Preheat the oven to 170C/gas 3. Lightly butter a round earthenware dish and arrange a layer of potato in the bottom.
4. Top with a thin layer of chicken mixture, then a layer of potato and a layer of cheese sauce. Continue layering until all the ingredients are used up, finishing with the potato. Season and dot the surface evenly with butter.
5. Bake for 1 hour, or until the potato is soft; leave to cool before serving. If you are serving it at a picnic, press down with a weight and leave overnight, then cut into wedges to serve.
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