CHICKEN BAKE
Discover how a Michelin chef makes a simple chicken bake. 
A simple chicken bake recipe inspired by renowned Michelin star chef, George Blanc. With sauté chicken, onions, mushroom, sage and port wine covered in a bechamel sauce and a sprinkling of cheese.
INGREDIENTS
600 g (21.20z) chicken breast or turkey (cut in small strips)
300 g (10.6 oz) button mushrooms
1 large onion (finely sliced)
1 branch of thyme
5 sage leaves
100 g (3.5 oz) grated cheese
Salt and pepper for seasoning
2 tbsp olive oil (1 tbsp to cook the chicken and 1 tbsp to cook the mushrooms)
40 g (1.4 oz) butter (20 g to cook the chicken and 20 g to cook the mushrooms)
3 tbsp cream
Port wine – 1 port wine glass (100ml)
For the Bechamel
35 g (1.4 oz) flour
35 g (1.4 oz) butter
500 ml (17.6 fl oz) milk
Salt and pepper
PROCEDURE
Preheat oven to 220°C (430°F).
Melt the butter and olive oil over high heat and sauté the chicken to colour both sides, then remove the chicken from the pan leaving behind the cooking juices.
Cook the onions in the same pan over medium-high heat for around 10 minutes until brown and set aside.
Add the remaining butter and olive oil to the pan. Thickly slice the mushrooms and cook with the seasoning, sage, and thyme for 5 minutes until the mushrooms are evenly browned.
Return the onions and chicken to the pan along with the port wine. Deglaze over high heat until the juices have evaporated.
To make the bechamel, first melt the butter over medium heat, then add the flour and mix well. Reduce the heat and cook until the roux becomes brown in colour (around 3 minutes). Now add the milk a little at a time, whisking constantly to avoid lumps.
When the sauce becomes smooth, bring to the boil over medium heat and cook for a exactly 2 minutes, stirring constantly.
Pour the bechamel into the pan over the ingredients and mix in the cream.
Transfer the ingredients to a baking dish and spread the cheese evenly on top.
Cook in the oven for 20 minutes, then under the broiler (grill) for a further 2 minutes to crisp the cheese. Serve with a side of pasta or salad.
I make a similar dish with dry angel hair pasta mixed in before baking. There are never leftovers.Cathy Field
This would have to be one of the most flavourful recipes I've ever seen. Alison Borchers
A nice thing to try when the weather turns cooler. A beautiful autumn dish! Magnifique!Miste Reme