- 5 Chicken Thighs
- 4 rashers of Henderson's Manuka smoked streaky or Henderson’s Mid-eye bacon
- 1/2 large onion
- 1 can long stem asparagus
- 3/4 cup of Milk
- 1/2 cup of grated cheese
- 1 tbsp of oil
- 50gms butter
- 1 heaped tbsp flour
- 1 cube of chicken stock
- Salt and pepper
Pre heat over to 180C Fan bake
With a splash of oil fry the chicken thighs in a solid bottom pot, just briefly and set the pot aside.
Cut bacon and onion into cubes and in another pot fry with butter until onions are soft and bacon slightly crispy. Add flour and coat the onions and bacon. Like when making a white sauce, add the liquid from the asparagus can and stir until a paste begins to form. Add more asparagus liquid until it becomes a sauce. Continue to stir and add the milk. This should now become a smooth, silky sauce.
Once a sauce has been created, add the grated cheese and cube of chicken stock. Add salt and pepper as preferred.
Stir the pot until all mixed and then gentle add the asparagus to the mixture. Pour over the chicken in the solid casserole dish and place in the centre of the oven, for 30- 45 mins
To serve - Toast your favourite crusty bread and serve on rice or potatoes
Place the pasta onto a platter and top with Parmesan and fresh rocket.