Wednesday, August 17, 2011

20110817 Creamy Chicken

(SOURCE: - Creamy Herb Chicken)

The original recipe mentioned that the cooking process could be speeded up by baking the dish for 1.5 to 2 hours in an oven of 160 degree C. But I thought cooking the dish slowly may make the chicken more tender so I opted for the time consuming version. I am telling you, the wait is worth it! Too bad I couldn't find fresh oregano, or the dish would be even more herby!

1kg chicken legs, each cut into two
2tbsp butter
1 cup sliced mushrooms
1/4 cup finely chopped onion
2 tbsp flour
1 cup warm milk
1/2 tsp lemon zest
1 tbsp fresh lemon juice
1tsp fresh basil, finely chopped
1/2tsp dried oregano
salt and freshly ground black pepper

1. Heat the oven to 120 degree C. Place chicken pieces in a buttered casserole dish.
2. Heat a medium saucepan over medium heat, melt butter and cook mushrooms and onions for about 5 minutes. Stir in flour, add in warm milk, and continue stirring until the flour and milk make a smooth sauce. Remove from heat. Stir in lemon zest, lemon juice, herbs. Season with salt and pepper. Pour sauce over chicken.
3. Bake uncovered for 2.5 to 3 hours. Serve chicken over a bed of rice with cream sauce on top.

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