Image source: www.lemangelaville.com

Let’s face it, Nigella Lawson IS the queen of comfort food, Paula Deen being second, or not?

Not only that, but a domestic goddess in the kitchen, she’s one of my favorite chefs.

I just love to watch her whipping something up in the kitchen.

She has so much passion for whatever she’s doing, always.

Her English accent and speedy cooking skills can make just about anyone bow down to her.

I was browsing around in YouTube for some cooking videos and came across a Nigella Lawson video.

Scroll down to see her making Pollo alla Cacciatorra.

An Italian recipe, that is oh so comforting, here’s the recipe:

.

INGREDIENTS:

.

1 tbsp garlic oil

1/2 cup pancetta cubes

6 scallions, finely sliced

1 tsp finely chopped fresh rosemary leaves

1 lb chicken thigh fillets, each cut into 4 pieces

1/2 tsp celery salt

1/2 cup white wine

1 (14-ounce) can chopped tomatoes

2 bay leaves

1/2 teaspoon sugar

1 (14-ounce) can cannellini beans

.

DIRECTIONS:

.

Put the garlic oil into a pan with the pancetta, sliced scallions and chopped rosemary and fry for a couple of minutes.

Add the bite-sized chicken pieces, stirring well, and sprinkle in the celery salt.

Pour in the wine and let it come to a bubble before adding the tomatoes, bay leaves and sugar.

Put the lid on and let the pan simmer for 20 minutes.

Drain and add a tin of cannellini beans and when they have warmed through too, you are ready to eat.

.

Butternut squash…

It’s my all time fave veggie, delicious cooked in everyway!

One of my all time fave dish?

Lasagne.

So why not mix the two faves together?!

The result was pure, creamy, mouth watering, comforting textures and flavors.

To tell you the truth, it was the BEST lasagne I have ever made!

So please, take the time to make this freakin’ delicious and easy dish for your next dinner.

.

INGREDIENTS:

.

1 butternut squash (about 3 cups, cubed)

1 tbsp olive oil

3 tsp oregano

3 skinless chicken breasts (or use leftover chicken)

2 cloves garlic, roughly chopped

400g can of chopped tomatoes

no-cook lasagne sheets (or fresh, like me)

2 tsbp butter/margarine

3 tbsp plain flour

2 cups milk

1 tsp grated nutmeg

1 1/2 cups grated mozzarella cheese

salt and pepper

.

DIRECTIONS:

.

Preheat the oven to 400ºF/200ºC.

Peel and cut the butternut squash into cubes, drizzle with olive oil, sprinkle with 1 tsp of oregano,

season with salt and pepper and roast until its tender.

Chop the chicken breasts into small pieces (or shred up leftover chicken).

Heat a tbsp of olive oil, add the garlic and let it get nice and to a light brown color and add the chicken and cook.

Now add the tomatoes and herbs, let it simmer for 5 minutes, turn off the heat and cover it.

Meanwhile, make the béchamel sauce (white sauce).

Melt the butter and then whisk in the flour. Let the paste cook for a minute then add the milk, a little at a time,

whisking well so you wont have any small lumps (do this in medium heat).

If it gets too thick add in more milk, or if it isn’t creamy enough add in more flour.

Once its done add in the nutmeg and stir until its well mixed in.

In a 30cm square lasagne dish add a small layer of the chicken and tomato sauce (use about one third of the

mixture, don’t worry if it doesn’t completely cover the bottom of the dish).

Top with a layer of lasagne and top this with half the roasted butternut squash and 1/2 cup of cheese.

Add another layer of lasagne, followed by chicken and tomato sauce.

Top this with the remaining butternut squash and 1/2 cup of cheese.

Add another layer of lasagne, top with the remaining chicken and tomato sauce, top with another lasagne

layer, pour the white sauce all over and sprinkle the rest of the cheese on top.