baf65's Award Winning Creamy Chicken and Vegies in the Varoma.

[Thermomixer]

Sure does - also like the new avatar CB79 - congrats

[cathy79]

Sure does - also like the new avatar CB79 - congrats

Thanks TMX - rather stoked around here - except that I have to start planning when to commence my CPA.

[rainbow]

Tried this recipe tonight and another winner I used 30g cornflour in the sauce and it was just the right thickness. i did feel that the veg and chicken could be cooked for 15 mins rather than 20 mins but that was because of the size I chopped everything.   Beautiful sauce we all thought 

[versaceyoyo]

yes we had this last week and I liked it - added wine to the sauce and loved the consistency of the sauce.  great all in one recipe.

[meganjane]

I haven't made this yet, and really must!!

Congratulations Cathy!!!

[Nay-nay]

Not sure if this has already been said but I have found it is far better dicing chicken after it is cooked especially the breast chicken - it gets a bit too dry if cooked the 20min. I put the whole chunks of breast in and cooked it on the 20min tonight then diced it after and it was very 'noice'! Also I am a bit slow - most of you probably already do this but I found tonight if I put my rice pasta in the thermoserver with boiling water it is cooked by the time this dish is finished (30min) that saves me the extra 15 min at the end when I want to add pasta in. This really does make a huge meal. 

[farfallina]

Thanks a lot for the recipe. It was one of the best chicken dishes I ever had!!!

I've used 150g of philadelphia instead of 100 and 40g flour instead of 20!
As for vegies, I used julienned eggplant, carrot, mushroom, red pepper and zucchini
I sprinkled chicken with some thyme
It was a great success!

Photo is here: http://thermomixtarifdefterim.blogspot.com/2010/05/peynir-soslu-tavuk.html

[Thermomixer]

Good work farfallina - at least we are teaching you something 

Didn't know how ro say anything in Turkish 

[farfallina]

I learn new things every day in fact but it takes time to try them all

Turkish? I could teach you some! 

[meganjane]

This was soooo good! I marinated my chicken in lemon rind, lemon juice and some lemon and herb seasoning.
Used chicken stock powder and wine in the stock and used frozen chunky mixed veges as I got home late. I did a double quantity and just put everything into a casserole dish in the oven on low to keep warm.

Thanks, baf! I'll be doing this again and again, I can already see! I think I would also leave the chicken breasts whole and cut up afterwards too.

[meganjane]

You know, the possibilities are endless with this concept....

You can sauté onion and curry powder or paste in bowl before adding stock and make it a creamy curry; reduce the stock and simply thicken with gravox or rice flour; sauté chilli, ginger and garlic and make a chinese stock, thickening with rice or cornflour...

There isn't one recipe in the FSA book that I would cook, this one should be in that book as a base recipe with lots of variations.

Definitely award-winning!

[Caroline J]

OK, 4 pages of reviews- I must try this!  Putting on menu plan

[rainbow]

Love the sauce in this recipe.  has anyone just made the sauce?  If so how did they go about it, ratio of cheese to stock etc.
Thanks 

[Cornish Cream]

rainbow hopefully if my chicken defrosts in time I will be making this tonight so I will report back to how much stock I had left after cooking the chicken and veggies.

[Cornish Cream]

rainbow my chicken did defrost and I made this tonight.After 20 minutes final cooking of this dish I weighed the stock and it was 440grms. I weighed the finished sauce before I poured it over the Chicken and veggies and it weighed 570grms.I hope this helps or it could be totally useless!! It was delicious.