 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
But oh so good....try making extra sauce to dip hot chips in Ingredients:
100 g plain flour |
salt and pepper |
1 teaspoon paprika |
1 kg chicken thigh, boneless and skinless |
200 ml white wine |
400 ml chicken stock |
1 liter cream |
1 tablespoon garlic |
1/2 cup frozen corn |
1 carrot, shredded |
2 tablespoons parsley, chopped |
Directions:
1. Chop thighs in half. Combine flour salt pepper and paprika and toss chicken in it.
2. in a heavy bottomed pan, fry the chicken in butter to brown. May need to do in batches.
3. Remove chicken, deglaze pan with wine, return chicken to pan and add sock 800ml of cream and garlic. simmer gently for 1/2hr or untill cooked through and sauce thickened.
4. You can cool and keep in fridge for 2-3 days at this stage.
5. When you want to eat, heat chicken sauce corn and carrot untill chicken is heated all the way through, be sure the center is super hot use the rest of the cream to thin the sauce.
6. Stir in parsley to serve.
|
|