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Ingredients (16)
CHICKEN
10 ml | olive oil |
4 | chicken thighs |
1 | onion — chopped |
fresh thyme sprigs | |
1 | bay leaf |
125 ml | white wine |
salt and freshly ground back pepper | |
300 g | butternut — peeled and cubed |
200 g | broccoli — cut into florets |
SAUCE
30 ml | olive oil |
30 ml | cake flour |
625 ml | milk |
15 ml | Dijon mustard |
30 ml | fresh thyme leaves |
250 g | lasagne sheets |
60 ml | pecorino cheese |
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