This dish is timeless. Utilize ingredients from chicken broth to prepare tender chicken with vegetables in a velvety sauce. Nothing goes to waste, and the whole thing tastes heavenly!
Ingredients
- Chicken broth, 500 ml
- Lemon, 0.5
- Carrot, 2
- Butter, 2 tablespoons
- All-purpose flour, 2 tablespoons
- Frozen peas, 70 g
- Parsley, 10 g
- Black pepper, a pinch
- Long-grain rice, 400 g
- Salt, a pinch
- Chicken thighs, 2
Preparation
Step 1: Prepare the Sauce
Melt butter in a pan and sauté the flour in it. When the contents of the pan start to foam, pour in the warm chicken broth and stir constantly until the mixture thickens slightly. If the sauce is too thick, dilute it with a little more broth or water.
Step 2: Cook the Stew
Dice the carrots and add them to the sauce along with the frozen peas and chicken meat removed from the thighs. Cook for about 5 minutes until the peas are tender. Season with salt, pepper, and lemon juice.
Step 3: Serve the Dish
Serve the chicken stew with cooked rice. Sprinkle generously with chopped parsley on top.
