Chicken spaghetti

Method

• step 1

  Put the olive oil, Italian herbs and garlic granules in a medium bowl. Add the chicken thighs, season well with salt and pepper and mix well with your hands.

• step 2

  Put a large casserole dish over a medium heat. Once hot, cook the chicken for 7-8 mins, turning regularly, until deeply golden. Don’t worry if they’re not completely cooked through as they will finish cooking in the oven. Remove from the pan and cut into bite-size pieces.

• step 3

  Put the spaghetti on to boil in plenty of salted boiling water. Heat the oven to 200C/180C fan/gas 6. Meanwhile, stir the butter into the pan, scraping up all the caramelisation on the bottom of the pan. Scatter in the onion and cook for 7-8 mins until beginning to soften.

• step 4

  Grate in the garlic, then cook for another 30 seconds until aromatic. Scatter over the flour, stir to make a paste, then slowly pour in the milk, a little at a time, stirring all the while until you have a smooth sauce, then do the same with the chicken broth. Bring to a boil, then reduce to a simmer, scattering in 200g of the cheese, stirring to melt, reserving the rest for the top. Stir in the Dijon, tomatoes and cooked chicken. Season with salt and pepper.

• step 5

  Stir in the cooked spaghetti – it is easiest to use tongs to coat everything well. Pour into a deep 30cm roasting tin or casserole dish, then scatter with the remaining cheese. Bake for 25 mins, until golden, crisp in places and bubbling. Scatter over finely chopped chives to serve.