CHEESY CHICKEN & BROCCOLI

A perfect supper.

Serves: 4 hungry people

Tools:

• Standard US Measuring Set

  • 1 cup

  • 1/2 cup

  • 1 tbsp

  • 1 tsp

  • 1/2 tsp

• 1 large glass baking dish (like this)

• 2 large saucepans

• 1 small saucepan

• 1 colander for steaming

• 1 whisk

• 2 plates

• 1 cheese grater

• 1 stand mixer (or hand mixer)

• 1 food oil brush (if you don't have one, use your fingers)

Ingredients:

• 1kg chicken thighs skin-on

• 2 heads of broccoli

• 1/2 cup plain flour

• 4 cups whole milk

• 1 1/2 cup grated mature cheddar

• 1 1/2 cup grated Monterey Jack Cheese*

• 4 tbsp olive oil

• 125g salted butter (half a block)

• 2 tsp salt

• 1/2 tsp pepper (preferably white but only if you've got it)

Instructions:

• Step 1: Preheat your oven to 190° (375° F)

• Step 2: While the oven is heating, chop your 2 heads of broccoli into florets and grate your cheeses (1 1/2 cup of both mature cheddar and Monterey Jack* cheese)

• Step 3: Put the chicken in the large glass baking dish skin-side up

• Step 4: Take the food oil brush and coat the chicken skin with the 4 tbsp of olive oil

• Step 5: Put the chicken thighs in the oven and roast for 35 minutes (or until the chicken is cooked through

• Step 6: Take one of the saucepans and fill it with as much water as you can before it will reach your colander when it's placed on top

• Step 7: Bring that water to a boil, put your broccoli florets into the colander, put the colander on top of the boiling water and steam your florets for 5 minutes. Then place on a plate and set aside

• Step 8: When you are able to handle the chicken, take off the skin (eat it, it'll be delicious) remove the bone and shred the meat.

• Step 9: Place the chicken into the large glass baking dish and place the broccoli on top

• Step 10: Lower the oven temperature to 175° (350° F)

• Step 11: Put your 4 cups whole milk into your small saucepan and place over low heat

• Step 12: Take the other saucepan and melt your 125g salted butter over low heat

• Step 13: Once the butter is melted and bubbling, add your 1/2 cup plain flour and whisk until well-blended. Cook for 3 minutes, whisking occasionally

• Step 14: Check and see if your milk is hot. If it is, add it slowly to the butter/flour mixture, whisking the whole time. Cook that for 5 minutes or until it's smooth and thick

• Step 15: Add the 1 1/2 cup shredded mature cheddar and 1 1/2 cup shredded Monterey Jack cheese to the sauce along with the 2 tsp salt and the 1/2 tsp of pepper. Give it a good stir.

• Step 16: Once the white sauce is all mixed, turn off the heat and pour the sauce evenly over the top of the chicken and broccoli

• Step 17: Bake uncovered for 30 minutes.

Shopping List/Stock Check:

• Chicken thighs skin-on (1kg)

• Broccoli (2 heads)

• Plain flour (at least 1/2 cup)

• Whole milk (at least 4 cups)

• Mature cheddar (about 200g)

• Monterey Jack Cheese* (about 200g)

• Olive oil (at least 4tbs)

• Salted butter (half a block)

• Salt

• Pepper (preferably white but only if you've got it)

*Tip: If you can't find Monterey Jack, use Gouda.