Potato, Brussels Sprout And Chicken Casserole

• 600 g waxy potatoes, peeled and cut into pieces
• 1 kg brussels sprouts
• 2 tbsp oil
• 400 g chicken fillets
• 30 g butter
• 1 medium onion, finely diced
• 30 g plain flour
• 250 ml vegetable stock
• 250 ml semi-skimmed milk
• 75 g gorgonzola, grated
• None None freshly grated nutmeg
• 2-3 tbsp ground hazelnuts

1. Preheat oven to 400u0b0F. Boil the potatoes and brussels sprouts in salted water for about 15 mins.
2. Meanwhile, heat oil in a frying pan and saute the chicken for about 10 mins, seasoning with salt and pepper. When cooked through, set aside to cool then cut into slices.
3. Make the sauce: Heat the butter in a saucepan and saute the onion. Add the flour, briefly stir then slowly add the stock and milk while stirring. Bring to a boil, then lower heat and simmer for 5 mins to thicken. Stir in the gorgonzola. Season with salt, pepper and nutmeg.
4. Place the potatoes and sprouts in a baking dish, top with chicken slices and pour the sauce over. Sprinkle with hazelnuts and bake for 25-30 mins until golden brown on top.

potatoes, brussels sprouts, oil, chicken fillets, butter, onion, flour, vegetable stock, milk, gorgonzola, nutmeg, ground hazelnuts

Taken from recipes-plus.com/api/v2.0/recipes/18355 (may not work)