I'm still getting used to the idea that it doesn't matter how many different ingredients there are in a recipe, if you use the right combinations of flavours, (even if it is a small amount), the dish could be so tasty. EVEN WITHOUT THE USE OF GARLIC!
- 60g butter
- 1/4 cup plain flour
- 2 cups of milk
- 1 kg of chicken
- 2 tablespoons olive oil
- 1/2 cup of dry sherry
- 350g mushrooms, sliced
- 1 red capsicum, sliced
- 8 shallots, sliced
- salt and pepper
1. Cook the chicken and add the sherry. Simmer for 2 minutes and set aside.
2. Cook the mushrooms, capsicum, and 1/2 the shallots for 5-7 minutes. Return the chicken to the pan.
3. In a pot, melt the butter. Add the flour and whisk for 1 minute. Gradually whisk in the milk until smooth. Bring the mixture to the boil. Simmer until it thickens.
4. Stir the thickened sauce into the chicken mixture and season with salt and pepper.
- 1/4 cup plain flour
- 2 cups of milk
- 1 kg of chicken
- 2 tablespoons olive oil
- 1/2 cup of dry sherry
- 350g mushrooms, sliced
- 1 red capsicum, sliced
- 8 shallots, sliced
- salt and pepper
1. Cook the chicken and add the sherry. Simmer for 2 minutes and set aside.
2. Cook the mushrooms, capsicum, and 1/2 the shallots for 5-7 minutes. Return the chicken to the pan.
3. In a pot, melt the butter. Add the flour and whisk for 1 minute. Gradually whisk in the milk until smooth. Bring the mixture to the boil. Simmer until it thickens.
4. Stir the thickened sauce into the chicken mixture and season with salt and pepper.
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