Ingredients
- Ingredients for serving 4
- 200-250g Chicken
- 200g Potato
- 120g Carrot
- 1 Onion
- Broccoli
- Bay leaf
- Black pepper
- Salt
- Ingredients for white sauce
- 40g butter
- 30g Flour
- 600ml Milk
- 100ml White wine
- 2 cup Boillon stock (Checken, vegetable or beef stock)
Instructions
Step 1
Cut the chicken into bite size pieces. Cut the onion into 4-6 widgets. Cut Potato, Carrot, and Broccoli into bite size pieces. Rinse Broccoli well. Soak potato in cold water for 10 minutes.
Step 2
Add 2 cup water and 2 bouillon cubes in a pot over a heat. Cook until the bouillon cubes melt. Set aside.
Step 3
Add some oil in a pan over a heat; cook the chicken pieces until white and a little brown. Transfer to a trail.
Step 4
Pre-boil all vegetables for 30 minutes.
Step 5
Add 40g butter in a pan over low heat. Stir and cool until melted. Add 30g flour. Mix well. Make sure not to burn it. Add 600ml mild. Add a little black pepper. Keep simmering on low heat until thicken. Add 2 cup bouillon stock we just made. Mix well. Add 100ml white wine, vegetables, chicken piece and a bay leaf. Cook 20 minutes over med low heat. The add broccoli, simmer for another 5 more minutes. Add salt to taste.
Step 6
Take off the bay leaf. Transfer the whole mixture to a baking pot. You can enjoy like this. Or you can make it into a pie.
Step 7
Cover the pot with dough. Bake in an oven at 450 for 10-15 minutes.
