Cheese topped chicken in a ovenproof dish

Cheese topped chicken has been a firm family favorite for over 25 years. The dish is made by it’s chicken and bay leaf sauce. It’s important to get as much flavor out of the chicken as possible by using the skins as the oil source when frying the onions and cooking the sauce.

There is a healthier option where you discard the skins as soon as the onions are browned a little.

Served with Cauliflower Cheese with a hint of mustard or boiled potatoes and you are on to a winner

Cheese topped chicken in a ovenproof dish

Cheese topped chicken

Richard
juicy chicken in a Chicken and bay sauce topped with bread crumbs and Cheddar cheese
Prep Time 10 mins
Cook Time 45 mins
cheese melting time 10 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine English
Servings 4 people

Equipment

  • large ovenproof dish
  • large frying pan
  • colander

Ingredients
  

main dish

  • 4 Chicken thigh portions skin on
  • 1 Large onion chopped
  • 3 bay leaves
  • 1 chicken stock cube
  • 6 – 8 black pepper corns whole

Sauce & topping

  • 1 oz butter
  • 1 oz flour
  • Grated cheddar cheese enough to cover your ovenproof dish
  • 3 slices bread chopped up or in medium sized crumbs

Instructions
 

  • Remove skins from the chicken (count them and make note)
  • using the skins as fat, brown the diced onion. Keep going the more you do the better it gets.
    1 Large onion
  • Add chicken portions, bay leaf, pepper corns, stock cube and some water to half fill the pan.
    3 bay leaves, 6 – 8 black pepper corns, 1 chicken stock cube
  • Cook on the hob until the chicken is tender and no longer has any pink in the flesh .(about 35min)
  • Remove the chicken skins, count them back out of the pan making sure not to leave any behind.
  • Using an ovenproof dish and a colander, carefully strain the chicken and onion allowing the cooking liquid to drop into the oven proof dish (this will also warm the dish for you)

DO NOT "MESS" WITH THE LIQUID OR CHICKEN

    DO NOT WASH YOUR COOKING PAN AFTER IT’S EMPTY

    • using the same pan you cooked your chicken in, deglaze the stuck on chicken and onion with the butter heating till it’s melted then add the flour to make a roué and cook it till the flour mixture “fizzes”
      1 oz flour
    • Pour your cooking liquid from the ovenproof dish in to your roué and allow it to thicken, add seasoning to your taste.
    • Arrange your chicken and onions, so they fit together and are flat in the ovenproof dish.
    • pour over the the sauce, just enough to ½ cover the chicken. Put the remaining sauce in a sauce boat for later.
    • Sprinkle the top with bread crumbs and cheese and oven bake until the cheese melts and crispy but the bread isn’t burning
      Grated cheddar cheese, 3 slices bread

    Notes

    The sauce is what makes Cheese topped chicken so special, so you need to get as much flavor into the cooking liquid as possible to get the best flavor and the best sauce.
    Keyword Cheese, chicken

    Written by

    Richard

    Former chef in a nursing home, hotel, public bar and restaurant. Now full time dad to my biggest critic.

    Now sharing my and my families love of good food to the world.

    I hope you can join us on this journey of delicious discovery