影片說明
Recipe:
Stew Base:
- Olive Oil: 15 ml
- 15g Butter
- 225g Chicken, cut into bite-sized pieces
- 1/2 Onion finely chopped
- 1 Garlic Clove minced
- 1 Carrots chopped
- 1 large Potato cubed
- 350ml Chicken Stock/Broth
- Salt and Black Pepper to taste
Roux & Creaminess:
- 25g Butter
- 38g Flour
- 250ml Milk, room temperature
- 25g Cream Cheese
- 75g Broccoli Florets, cut into small pieces.
Instructions:
Sauté: In a pan, heat oil and melt the 15g of butter. Add meat and sauté until it browns. Add onion, cook until translucent, then add garlic for 30 seconds. Simmer
Veggies: Add carrots and potatoes, stirring for 2 minutes. Pour in stock, reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are tender.
Make Roux: In a separate saucepan, melt the 25g of butter. Whisk in the flour and cook for 1 minute to form a paste. Slowly whisk in the milk until thickened. Stir in cream cheese until melted and smooth. Remove from heat.
Assemble & Finish: Pour the cream sauce roux into the pot of simmering stew. Stir well to thicken. Add the broccoli and simmer for another 5 minutes, or until tender. Serve: Season with salt and pepper to taste.