Traditional Welsh Recipes

Cyw Iar Glan Teifi (Teifiside Chicken)

900g cooked chicken meat, cubed
100g slivered almonds
120g peas
120g sweetcorn
6 spring onions, sliced
1/2 yellow bell pepper, sliced
1/2 red bell pepper, sliced
For the Sauce:
60g butter
60g flour
300ml milk
300ml mead or cider
180g grated cheese
2 garlic cloves, crushed
salt and black pepper, to taste 

Combine the chicken and vegetables in a shallow oven-proof dish. In the meantime melt the butter in a pan and mix-in the flour to form a smooth roux. Stirring constantly, cook the roux for 2 minutes then slowly pour the milk into the pan, stirring constantly until smooth.
Now stir-in the mead before adding the cheese, the garlic and the salt and pepper. 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. Scatter the almonds over the mixture and transfer to an oven pre-heated to 150°C. Bake for about 35 minutes, or until the top of the dish is golden brown in colour.
Serve with croquette potatoes and fried courgettes.