Ingredients ?

Butter (for white sauce) 25g

Flour (for white sauce) 25g

Milk (for white sauce) 300g

Chicken thighs 4 pcs

Potato 1 pc (about 200g)

Carrot 1 pc (about 100g)

Round mushrooms 4 pcs

Broccoli 1/2 pcs

1/2 onion

A pinch of brandy

Salt to taste

Freshly ground pepper to taste

Butter (for frying chicken thighs) ?1 tablespoon

1 sprig of parsley

Buttered braised vegetables recipe ?

Skin and bone the chicken thighs, cut them into bite-size pieces (they will easily break if cut too small, take care) and marinate them for a few moments with a little brandy, salt and freshly ground pepper.

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Peel the carrots and potatoes and cut them into hobnail cubes, slice the onion along the grain and slice the mushrooms thickly.

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Broccoli washed and broken into small pieces and set aside, before using in boiling water (with a little salt and oil) to boil for a while.

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Dust the chicken with a thin layer of flour.

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Melt 1 tablespoon of butter in a pan, add the chicken and sauté until golden brown and cooked through.

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Use the oil from the chicken thighs to sauté the onions.

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Then add the carrots, mushrooms and potatoes and sauté, adding a pinch of salt to taste.

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Add the parsley leaves and about the same amount of water as the ingredients, bring to a boil over high heat, turn down the heat to medium-low and continue to cook for 10-15 minutes.

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While the vegetables are cooking, you can sauté the white sauce: melt the butter, add the flour and sauté well, add the cold milk and whisk well, and heat over low heat until the surface bubbles and the sauce becomes a little thick.

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After the potatoes are cooked and softened, pour the whole pot of vegetables into the pan of creamy white sauce, add the pre-fried chicken thighs and bring to the boil, turn down the heat and continue to cook for 3-5 minutes. (The flour in the white sauce tends to get muddy on the bottom, so you should stir it with a wooden spoon every now and then).

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Finally, add the blanched broccoli and cook for a while, then season with some salt and pepper.

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Eat it hot, it's creamy :-)

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Tips

1, when frying the white sauce, the milk you add must be cold, the milk will curdle quickly if you use hot milk, it's not good to mix with the flour. When frying, be sure to use low heat to avoid frying paste.

2, broccoli I used to boil a little before use, both to make the color beautiful can also remove pesticide residues or some invisible small insects and so on. If you use it directly, you can cook it in step 10 with the chicken in a white sauce pan. Broccoli can also be replaced with green peas, string beans and other green vegetables, in short, depending on your preference and convenience.

3, vegetables and chicken poured into the white sauce pot must not be heated for too long, otherwise the creamy white sauce will absorb too much vegetable broth, turning brown.?

4, the final collection of juice, do not collect too dry, the soup will be more thick when cooled. If you like a creamier flavor, you can add more light cream before starting the pot.