Creamed Chicken with Avocado
This is one for someone in a hurry, as it's made with ready-cooked chicken, but don't be put off – it ends up tasting very classy.
|1 cold, cooked chicken, weighing 1 lb (450 g), cut into small strips|
|2 ripe avocados|
|2 oz (50 g) butter|
|2 oz (50 g) plain flour|
|10 fl oz (275 ml) milk|
|5 fl oz (150 ml) chicken stock|
|5 fl oz (150 ml) single cream|
|1 tablespoon dry sherry|
|2-3 teaspoons lemon juice|
|1 oz (25 g) Gruyère, grated|
|salt and freshly milled black pepper|
|Pre-heat the oven to gas mark 6, 400ºF (200ºC).|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need an 8 inch (20 cm) square, ovenproof baking dish, 2 inches (5 cm) deep.|
This recipe is taken from The Delia Collection: Chicken
Begin by melting the butter in a medium saucepan, add the flour and blend to a smooth paste. Cook for 2 minutes, then gradually stir in the milk, stock and cream and, stirring all the time, bring it to simmering point and cook very gently for 2 or 3 minutes.
Then remove the pan from the heat, add the chicken pieces, sherry, salt, pepper and lemon juice to taste and stir everything together until combined.
Now halve and quarter the avocados and, having removed the stone and skins, slice the flesh thinly and cover the base of the dish with the slices.
Sprinkle over a little lemon juice, spoon the chicken mixture on top and, finally, add the grated cheese.
Transfer to the pre-heated oven and bake for 20-25 minutes or until the sides start to bubble.
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