Creamy chicken base
For a shortcut to three hearty chicken dinners, start with preparing a simple chicken and white sauce base. Our recipe makes three freezable batches.
Ingredients:
- 75g butter
- 75g plain flour
- 750ml milk
- 1 tbsp olive oil
- 8 skinless chicken thigh fillets, cut into cubes
- 2 skinless chicken breasts, cut into cubes
- 1 onion, very finely chopped (optional)
Method:
Melt the butter in a saucepan, stir in the flour and cook for a few mins, stirring all the time. Now, using a whisk or spatula, carefully stir in the milk, a little at a time, making sure the sauce stays smooth. Bring the mixture to a simmer and cook for a couple of mins until it thickens – it will be very thick. Turn the heat right down and keep cooking for 5 mins, stirring often.
Meanwhile, heat the oil in a non-stick frying pan and fry all of the chicken in batches until it starts to colour lightly at the edges. Scoop out each batch of chicken and put on a plate. Add the onion to the pan, if you are using it, and cook over a low heat until soft. Add the chicken and any juices and the onion to the white sauce, fold it in and cook the mixture for a further 15 mins or until the chicken is cooked through. Divide the mixture into three. Freeze each batch in an airtight container for up to a month until you need it. Defrost fully before using in the recipes below.
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