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Cooking receipe to make chicken lasagne under category Aga Recipes. You may find some video clips related to this receipe below.
chicken lasagne
1.4 kg oven ready chicken
300ml white wine
1 onion peeled handful of leek trimmings
1 celery stick
1 bay leaf
6 peppercorns
salt and freshly ground black pepper
125g butter
1 garlic clove peeled and crushed
450g trimmed leeks thickly sliced
75g plain flour
50g cheddar cheese grated
125g gruyere cheese grated
150ml single cream
4 tbspn freshly grated parmesan cheese
200g noneedtoprecook lasagne
3 tbspn pine nuts
Put the chicken in a saucepan in which it fits snugly.
Add half the wine the onion leek trimmings celery bay leaf peppercorns and 1 tsp salt.
Pour on sufficient cold water to cover and bring to the boil on the boiling plate. Cover and cook on the grid shelf on the floor of the roasting ovenfor 45 minutes to 1 hour until tender.
Leave until cool enough to handle.
Remove the chicken from the stock and cut into bite sized pieces discarding the skin and bones.
reduce the stock by boiling if necessary to about 1 litre.
Strain the stock and skim off the fat.
Heat 25g butter in a saucepan on the simmering plate.
Add the garlic and leeks and fry for about 10 minutes; remove with a slotted spoon.
Add the remaining butter to the pan and heat until melted.
Stir in the flour and cook stirring for 1 minute.
Off the heat whisk in the reserved 1 litre stock and remaining wine.
Bring to the boil and cook stirring for 4 to 5 minutes.
Off the heat stir in the cheddar cheese and two thirds of the gruyere.
Stir in the cream and season liberally with salt and pepper.
Spoon a little of the sauce over the base of a 3 litre shallow ovenproof dish.
Top with a layer of pasta followed by the chicken leeks a sprinkling of parmesan and a little sauce.
Continue layering in this way finishing with pasta and sauce.
Sprinkle over the remaining gruyere and parmesan and pine nuts.
The lasagne can be frozen at this stages (to use thaw overnight at cool room temperature then cook as below).
Stand the dish in the large roasting tin and bake in the middle of the roasting ovenfor 45 to 50 minutes.
Leave to stand at room temperature or in the simmering ovenfor 10 minutes before serving.
Variation: use 450g cooked boneless chicken or turkey. Make the sauce with the wine and chicken stock.
This is an ideal dish to prepare ahead and freeze for impromptu entertaining.
Serves 6
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