Preparation time: 20 minutes
Cooking time: 40 minutes
1 chicken stock cube
12 oz. /350 g. chicken breast,
diced
1 large onion, sliced
4 sticks celery, chopped
¼ pint/1/1/2 dl. Milk
2 red-skinned eating apples
2 oz. /50 g. butter
1 oz. /25 g. flour
Salt and pepper to taste
1 packet instant potato
Make up the chicken stock cube with ¾ pint (4 ½ dl, 2 cups) boiling water and use to poach the Chicken until tender. Drain and use the stock again to cook the onion and celery until soft. Drain and reserve ¼ pint (1 ½ dl, 2/3 cup) of the cooking stock. Make this up to ½ pint (3 dl, 1/1/4 cups) With the milk.
Peel, core and chop one apple. Place the chicken, onion, celery and chopped apple in the base Of an ovenproof dish. Melt half the butter in a saucepan, stir in the flour and cook for 2 minutes. Gradually add the flavored and bring to the boil, stirring constantly, until the sauce is smooth And thickened. Taste and correct seasoning. Pour the sauce over the chicken mixture.
Make up the potato and beat in the remaining butter to give a smooth creamy texture –pipe Potato around the edge of the dish. Place under a hot grill for 5 minutes to brown the potato. Core and slice the remaining apple and arrange on top as the garnish. Serves 4
