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Ingredient
Chicken Thighs In Cream Sauce
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Chef :
cookpad.japanChicken Thighs In Cream Sauce
I wanted to make a dish using bechamel sauce and not relying on a readymade stew roux mix.
Ingredient
Food ration :
1 serving
1/2
Chicken thigh
300 ml
Milk
1 tbsp
Butter
1 tbsp
White flour
1 pinch
Nutmeg
Cooking instructions
* Step 1
Pre-poach the chicken for about 40 minutes until tender in water to cover. Keep the poaching liquid, which is full of umami.
* Step 2
Melt the butter over low heat, add the flour and stir so as not to create any lumps.
* Step 3
Continue stirring and cooking, taking the pan off the heat occasionally so as not to burn the roux.
* Step 4
Add a little milk and mix well so as not to create any lumps. Don't let the milk boil. Keep it on low heat.
* Step 5
When it forms a paste add a little more milk and mix in well. Continue mixing and adding the milk, taking care not to let it boil.
* Step 6
Add some nutmeg, salt and pepper and the special sauce is finished.
* Step 7
Add the precooked chicken, the poaching liquid, mushrooms and vegetables, and simmer over low heat for about 10 minutes, and it's done!
Note: if there is a photo you can click to enlarge it
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