sautee chicken thighs in a pot, then pull them out, and sautee some onions in the juices. Throw some sherry in with the onions to deglaze the pot. Add a little bit of butter, then stir in flour to make a roux. Slowly add milk, stirring so that you don't get lumps until you have about half as much soup as you want. Then add roughly the same amount of chicken stock, and some salt, pepper, oregano and basil. Put the chicken back in, and mix in some heated up frozen veggies, or, if you're not in a hurry, real vegetables. Serve with big slabs of bread.
- Mood:
sleepy
food porn
sautee chicken thighs in a pot, then pull them out, and sautee some onions in the juices. Throw some sherry in with the onions to deglaze the pot. Add a little bit of butter, then stir in flour to make a roux. Slowly add milk, stirring so that you don't get lumps until you have about half as much soup as you want. Then add roughly the same amount of chicken stock, and some salt, pepper, oregano and basil. Put the chicken back in, and mix in some heated up frozen veggies, or, if you're not in a hurry, real vegetables. Serve with big slabs of bread.
-
Gluten free bannock
I started with these two recipes: Plain Larded I used the first as my "savoury" base, and the second as my sweet base. I used mostly the…
-
Acro: status and goals
It has occurred to me that some of the acro stuff I keep talking about doesn't make sense going just on description. So, here's what I am working on…
-
(no subject)
"Those seeking the truth in matters of wrong-doing have often wished for a method to reliably determine if a witness is lying. The various…
- Post a new comment
- 2 comments
- Post a new comment
- 2 comments
