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" This reminds me of the best cook in the world – my mum. Sometimes I make it for my flat mates – but it's not quite as good as my mum's yet. "

Chicken Lasagne

Added on Tue Jul 1 2008

Views 152

The Basics

• Dish: Main Course
• cuisine: Other
• Serves: 4
• Prep Time: 1hrs 35 mins
• Cooking Time: 1hrs 0 mins

Ingredients

• 1 medium Chicken
• 10 FL White wine
• 45 ml Pine nuts
• 60 ml grated parmesan
• 175 g grated gruyere cheese
• 90 g plain flour
•  garlic clove
• 150 g butter
• 450 g leeks
• 250 g Lasagne sheets
•  Baby leaf
• 6 Peppercons
•  Stick of celery
•  Trimmings from leeks

Method

Cover chicken with stock made from Swiss bouillon powder and half the wine and flavourings. Boil and cover, simmer for 45 mins- 1 hour.
Boil down juices to 1 litre and cook lasagne.
Thickly slice the leeks and fry in 20g butter with the garlic for 10 mins. Remove
Add remaining butter and melt. Stir in flour. Cook, stirring for 1 minute.
Off the heat whisk in the 1ltr of strained stock and rest of wine.
Bring to boil, cook for 4-5 mins. Off the heat stir in 125g of gruyere cheese and the red Leicester. Season and add cream.
Layer a buttered dish with the lasagne, leeks and sauce. Put the remaining cheese grated on top along with the pine nuts.
Cook in oven 200C for 45-50 minutes.