Name of Recipe: Creamy Chicken CasseroleNumber of People:4Ingredients:1 onion quartered and peeled
1 glove of garlic
1 large carrot peeled and diced
1 stick celery diced
1 medium potato peeled and diced
50 -100g frozen peas
1 medium chicken breast diced
1 small handful of fresh parsley
15g EVOO
30g white wine
300g chicken stock
200g milk
50g flour
Salt, pepper and other herbs to taste
Preparation:Chop parsley 2 seconds speed 5 and set aside.
Place onion an garlic in
and chop speed 5 for 3 seconds. Scrape down, add EVOO and white wine. Sauté veroma 3 minutes speed 1-2.
Place chicken breast, carrot, celery, potato, chopped parsley and stock in the bowl. Cook 20 minutes 100
speed 1. Add peas at after about 13-15 minutes cooking time.
Make a smooth paste with flour and a little milk, combine with remaining milk and add to
. Cook 6 minutes 90
speed 2.
Tips/Hints:I used vegetables that suited our tastes you may want to substitute veggies to suit your tastes. The same goes with the herbs. I used a small amount of marjoram but it was not readily detectable.
This is my own recipe that I came up with today while trying to figure out what to make for dinner. I look forward to tweaks and suggestions.
