Cyw Iar Glan Teifi (Teifiside Chicken)

• 900 g cooked chicken meat, cubed
• 100 g slivered almonds
• 120 g peas
• 120 g sweet corn
• 6 spring onions, sliced
• 12 yellow bell pepper, sliced
• 12 red bell pepper, sliced
• 60 g butter
• 60 g flour
• 300 ml milk
• 300 ml mead or 300 ml cider
• 180 g grated cheese
• 2 garlic cloves, crushed
• salt and black pepper, to taste

1. Combine the chicken and vegetables in a shallow oven-proof dish.
2. In the meantime melt the butter in a pan and mix-in the flour to form a smooth roux.
3. Stirring constantly, cook the roux for 2 minutes then slowly pour the milk into the pan, stirring constantly until smooth.
4. Now stir-in the mead before adding the cheese, the garlic and the salt and pepper.
5. Cook the mixture until it thickens and the cheese melts (but do not allow the mixture to boil) then pour over the meat and vegetables in the dish.
6. Scatter the almonds over the mixture and transfer to an oven pre-heated to 150C Bake for about 35 minutes, or until the top of the dish is golden brown in colour.
7. Serve with croquette potatoes and fried courgettes.

almonds, peas, sweet corn, spring onions, yellow bell pepper, red bell pepper, butter, flour, milk, mead, grated cheese, garlic, salt

Taken from www.food.com/recipe/cyw-iar-glan-teifi-teifiside-chicken-423375 (may not work)