60g butter
60g flour
1 onion finely chopped
1 Punnet of mushrooms quartered
1 red pepper chopped
3 chicken breasts cubed
salt and pepper to taste
350ml milk
125ml cream
Poach the chicken breasts in a little salted water until cooked through and chop into 2cm cubes.
In a pot on a medium heat melt the butter and cook the onions, mushrooms and red pepper until the onions are translucent.
Add a pinch on nutmeg and season with salt and pepper.
Then add the flour and cook, stirring constantly for about 2 minutes.
Begin adding the milk stirring all the time until you have a nice smooth texture in the sauce.
Add the cream and stir until the mixture is hot (not boiling).
Add the chicken pieces, reduce heat to low and simmer for 5 minutes stirring occasionally.
Taste and season with salt and pepper if necessary.
Serve with boiled white rice.

1kg chicken breast chopped into 2cm cubes
250g sliced mushrooms
16 baby onions
6 garlic cloves crushed
1 tablespoon flour
1 cup white wine
1 cup chicken stock
Salt and pepper
Bouquet garni (bay leaf, thyme, sage, parsley)
1 tin(400g) borlotti or cannelloni beans
Oil for frying

The process

Brown the chicken cubes in a little oil on a high heat and set aside.

In the same pan add the onions, mushrooms and garlic and cook until the onions are slightly browned (3 or 4 minutes).

Add back the chicken, sprinkle the flour over the top and cook, stirring for about2 minutes.

Add the chicken stock, white wine, bouquet garni and season with salt and pepper. Drain the beans, add to the pot and mix to evenly distribute.

Transfer everything to a casserole dish, place the lid on and bake at 160 Celsius for 2 hours.

Serve with coarsely cut mixed vegetables and brown rice.

Contact Us:
+27 72 1820439

Antrim Court
Antrim Road
Three Anchor Bay
Green Point
Cape Town

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