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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Mar 13, 2012

King's Chicken

This spruced up chicken and gravy reminds me of visits to a friends house and making a spoon stand up in a pot.  Served over rice, noodles or crusty bread, this makes a very nice meal and even better leftovers.  Makes 8 servings.


  1 1/2 Lb Chicken Thighs                                                      4 Tbl Butter
  4 C Chicken Stock                                                              4 Tbl Cake Flour
  1 Tbl Butter                                                                        2 Tsp Tarragon
  1/4 Cup Celery                                                                   1 Tsp Thyme
  1/2 Cup Carrots                                                                     Pinch Nutmeg
  1/2 Cups Bell Pepper                                                             To Taste Salt
  8.5 Oz Peas                                                                          To Taste Pepper

Boil the chicken in a large pot of water until no longer pink.  Remove chicken, cool slightly.  Remove and discard skin and bones.  Shred chicken, set aside.

Heat 1 Tbl butter saut√© the celery and carrots for about 5 minutes.  Add 2 cups chicken broth.  Cook over medium heat for 5 minutes. Add red pepper and cook additional 3 minutes. Remove vegetables from broth, toss in peas and set aside.

Melt 4 Tbl butter or margarine in a large, heavy saucepan. Add flour and whisk together, cooking over low heat until smooth, about 2 minutes.  Add 1 cup of broth, whisking constantly until smooth.  Add a second cup of broth, whisking constantly until smooth.  Add the tarragon, thyme, nutmeg, salt and pepper.  Cook until thickened then whisk into vegetable mixture.  Add reserved chicken and cook for 5 minutes to heat through.  Serve over hot rice or noodles.

Per Serving: 326 Cal (50% from Fat, 37% from Protein, 13% from Carb); 30 g Protein; 18 g Tot Fat; 8 g Sat Fat; 6 g Mono Fat;  10 g Carb; 2 g Fiber; 1 g Sugar; 37 mg Calcium; 3 mg Iron; 1018 mg Sodium

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