recipe
Boneless chicken (preferably thigh pieces) 350g
Mushrooms 200g
Chicken stock (room temperature) 1 ½ litre
Cream (room temperature) ½ cup
Butter 1-2 tbsp
Olive oil 1-2 tbsp
Onion (chopped) 1 medium
Garlic (chopped) 1 tbsp
Carrots (sliced) 1 medium
Celery (sliced) ½ cup
Black pepper (crushed) 1 tsp
Salt 1 tsp or to taste
Dried thyme ½ tsp
Dried oregano ½ tsp
Soy sauce 1 tbsp
Corn flour 4-5 tbsp
Water ½ cup or as required
Fresh parsley (chopped) 2 tbsp
* Cut chicken into small cubes and set aside.
* Cut mushrooms into thin slices and set aside.
* In a jug, add chicken stock, cream, whisk well and set aside.
* In a pot, add butter, olive oil and let it melt.
* Add onion, garlic and sauté for a minute.
* Add chicken, mix well until it changes colour and cook for 4-5 minutes.
* Add mushrooms, mix well and cook for 2-3 minutes.
* Add carrots, celery, mix well and cook for a minute.
* Add black pepper, salt, dried thyme, dried oregano, soy sauce and mix well.
* Add cream and stock mixture and mix well. Bring it to boil and cook on medium flame for 2-3 minutes.
* In corn flour, add water and whisk well.
* Now add dissolved corn flour, mix well and cook until desired thickness.
* Add fresh parsley and mix well.
* Garnish with fresh parsley and serve hot!
Courtesy: Food Fusion Recipe by Seema Hanif