INGREDIENTS:
- Three boneless chicken thighs, two or three potatoes and carrots, a bunch of broccoli and half an onion
- butter 20 g, all purpose flour 30 g, and milk 300 ml
- some salt and black pepper (add to taste) and 1 tbsp cooking oil
INSTRUCTIONS:
- Marinate the chicken thighs with some pepper for about 10 minutes. In the meantime, make the sauce. Melt the butter, then add the flour and milk. Stir until it becomes a bit sticky. Set aside.
- Get a pot, add cooking oil and heat it up with medium heat. Coat the chicken thighs with a bit of flour. Then fry them until both sides golden. Set aside.
- Chop the carrots and potatoes. Then stir-frying for 2 minutes with medium heat. Add chopped onions and stir for another 30 seconds.
- Add salt and about 800 ml water. Once it’s boiling, simmer for 15 minutes.
- By this time, you should be able to easily poke through a potato with a fork or chopstick. Add back the chicken thighs, the sauce and broccoli.
- Broil for another 5 minutes and keep stirring. Add a few twists of pepper to taste.
Source: Daily EZ Cooking
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