This absolute Classic Comfort Food has been somewhat lost to the
inferior supermarket frozen cardboard box variety.
Well, no more!
You will be amazed at just how much more flavour you will enjoy from making the
proper, old skool, recipe at home.
I love busting out my old recipe books from the 1970’s to take a gander about the food from my childhood & then introducing fond classics to Hubby & Mini-Me. Being a farm kid, we did things a wee bit differently to the city folk, but simple food is quite often the best food.
Start off by dicing up 2 succulent chicken thighs into small, bite sized pieces. Heat a splash of oil in a fry pan, drop in a teaspoon of minced garlic to gently warm through before adding in the chicken. Season it ever so generously with salt & white pepper then cook it off properly & set aside.
Next, into a large saucepan goes 1 tablespoon of butter. Gently melt that over the lowest heat setting possible then remove & add in 1 tablespoon of plain flour along with 1/2 teaspoon of salt. Give it a jolly good stir to incorporate before popping back onto that lowest heat setting & continue stirring for a minute or so to cook off that flour taste. Pour 1 & 1/4 cups of milk into the pot slowly, stirring continuously to avoid lumps. Squeeze in the juice of 1/2 a lemon & then season with salt & paprika to your taste (if you have a Hungarian Hubby, you’ll be heavy handed on the paprika!).
Add the chicken to the sauce & stir through. You may like to increase the heat to a medium flame at this point, just to give it a wee bit of thickness.
Pop the mix into a heatproof oven dish, sprinkle with breadcrumbs & finally crown with shredded cheddar cheese & grated Parmesan.
That goes into the oven just to brown lightly & melt that luscious cheese.
Serve your Classic Chicken Mornay with rice on the side.
I like to boil my rice in chicken stock with a handful of frozen veggies thrown in & allow the grains to absorb all the liquid to plump up full of flavour!