Chicken and Silverbeet Macaroni Bake

Natasha Ignatiadis

Cook Time 45 minutes

Servings 6

Ingredients

2 tbsp olive oil
6 chicken thighs, boneless
200g button mushrooms, quartered
10g butter
1 leek, finely sliced
1 onion, finely chopped
1 clove garlic
1 tbsp flour
¼ cup white wine
½ cup chicken stock
4 sprigs thyme
3 tbsp thickened cream
2 tbsp Dijon mustard
Salt and pepper
½ bunch of silverbeet, white stalks removed and shredded
¾ of packet of macaroni
1 ½ cups cheddar cheese, grated (or manchego)

Method

Heat oil in a large sauté pan. Sear the seasoned chicken on each side for 1-2 minutes. Remove from the pan and set aside. Add the butter, mushrooms, leeks, onion and garlic and cook for 5 minute or until softened.  Return the chicken to the pan and sprinkle in the flour and stir through before adding the wine and reduce it by half. Add the chicken stock and thyme and bring to the boil. Cook for 10-15 minutes until the sauce thickens.
Bring a large pot of salted water to the boil and cook the macaroni as per packet instructions. Strain once cooked.

Turn the grill element on in the oven.
Cut the cooked chicken into four strips and then return into the sauce. Now add the cream and mustard and stir through before adding the silverbeet and remove from the heat.

Pour chicken filling into a large baking dish. Add the macaroni on top and then sprinkle with the cheddar. Grill until golden brown.