Flemish baked casserole with butternut, chicken, Brussels sprouts and mustard cream

Name: Flemish baked casserole with butternut, chicken, Brussels sprouts and mustard cream
Prep time: 50 min
Total time: 50 min
Yield: 4 people
Cuisine: Belgian
Ingredients: 1 medium (about 2 lb), peeled and cubed butternut squash; 1 1/2 lb, cut into chunks chicken thigh fillets; 14 oz, trimmed and halved Brussels sprouts; 1 large, chopped yellow onion; 2 cloves, minced garlic; 1 cup heavy cream; 1/2 cup chicken stock; 2 tbsp Dijon mustard; 3/4 cup grated aged cheese; 2 tbsp olive oil; 1 tbsp butter; 1 tsp thyme; to taste salt; to taste black pepper

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A generous autumn bake with roast chicken, butternut, Brussels sprouts and a silky mustard cream sauce.

Serves: 4 people

Preparation time: 50 min

Ingredients

butternut squash – 1 medium (about 2 lb), peeled and cubed
chicken thigh fillets – 1 1/2 lb, cut into chunks
Brussels sprouts – 14 oz, trimmed and halved
yellow onion – 1 large, chopped
garlic – 2 cloves, minced
heavy cream – 1 cup
chicken stock – 1/2 cup
Dijon mustard – 2 tbsp
grated aged cheese – 3/4 cup
olive oil – 2 tbsp
butter – 1 tbsp
thyme – 1 tsp
salt – to taste
black pepper – to taste

Method

STEP 1
Heat the oven to 390°F. Toss the butternut and Brussels sprouts with 1 tablespoon olive oil, salt and pepper. Roast for 20 minutes.
STEP 2
Season the chicken. Brown it in a large pan with the remaining olive oil and the butter. Add the onion and cook until soft, then stir in the garlic and thyme.
STEP 3
Add the stock, cream and mustard. Simmer for 3 minutes until lightly thickened.
STEP 4
Fold in the roasted vegetables and spoon everything into a baking dish. Scatter the aged cheese over the top.
STEP 5
Bake for 15 minutes until bubbling and golden. Serve straight from the dish.