Kentucky Chicken Potato Bake

Method

1. Preheat oven 180C
2. To make the sauce melt the butter over medium heat and stir in the flour until it forms a soft ball this is the base of a roux. Allow this to cook out for 1-2 mins while you use the end of a wooden spoon to move it around and avoid it catching on the pan – do not let it brown
3. Pour in the hot chicken stock and using the wooden spoon or a whisk beat continuously until the stock has evaporated and the mix is smooth. Repeat this process with a 1/3 of the milk and then add another 1/3 and finally the remaining 1/3 of the milk
4. Make sure the roux is smooth by ensuring the milk is well incorporated before adding the next portion of milk. Remove the bay leaf, stir in the mustard and cheese and allow the cheese to melt
5. Remove from the heat and cover with a piece of baking paper to stop a skin forming on the top. Note: using store bought chicken stock or bouillon means there is usually no need to add extra salt – but adjust to your taste if you prefer
6. To make the filling add the oil to a large fry pan over medium heat, then add the onions and sauté for 5-6 mins, allow them to become translucent
7. Add the garlic and sauté a further 1 min then add the potatoes, chicken and spinach. Allow to the mixture to saute for 1-2 mins then pour in the sauce and fold through the herbs
8. Pour the filling into a buttered oven proof dish
9. To make the topping fold all the ingredients together in a small bowl until the butter is evenly covering all the breadcrumbs and cornmeal
10. Sprinkle. the topping over the filling and place into the oven for 25-30 mins or until the sides are bubbling and the potato is tender
11. Garnish with freshly chopped herbs and serve with crusty buttered bread and a lovely garden salad