Creamy Chicken in a White Sauce
Makes 3 suppers for 4
2tbsp veg oil
knob of butter, plus extra 3 tbsp, softened
16 boneless chicken thighs or 8 diced chicken breasts
1 large onion
2 garlic cloves, crushed
150ml dry white wine
4 bay leaves
3 sprigs fresh thyme
3tbsp plain flour
700ml hot chicken stock
7ml double cream
1) Heat the oil and knob of butter in a large deep frying pan or casserole. Season the chicken and fry in batches until lightly browned. Remove to a large bowl and set aside.
2) Add chopped onion and fry gently until softened. Add the garlic and cook for another 30 secs. Add wine and herbs then cover and cook for 10 mins.
3) Remove the lid and bubble over high heat until iquid is reduced to about 1 tbsp. Add to the bow with the cooked chicken.
4) Add the extra butter and flour to the pan and stir to make a paste. Cok for 5 mins then gradually add hot stock, stirring until smooth and thickened.
5) Return the chicken and onions to the pan. Cover and simmer gently fo 5 mins then add the cream. Check seasoning then set aside to cool.
6) Once cool, divide the creamy chicken between 3 freezer bags (or more for smaller portions)of freezerproof containers, label and freeze.
You can do loads with this basic mix. Serve with rice or add broccolli and peas and serve with pasta. Add a pastry top for a quick pie filling or scone topping for a cobbler.
