Seems like the cream version of the chicken in tomato sauce. Seems fine, I'll make some rice to go with it on the side, seems like the right thing to do.
Doing these all out of order secretly, I chopped the vegetables first so as to not get raw chicken on them, sneaky sneaky chicken tikki.
Gonna cut this up slightly more than the game, cause this was quite a hefty onion.
Good amount of carrots to match
So I guess we just sautee the vegetables first. Cooked till they browned and then shoved them in my serving bowl temporarily.
"Back" to the chicken which i actually chopped while sauteeing. We are to coat this in "potato starch" im using cornstarch.
Reusing the pan so the butters melting fast!
Now we fry the dusted chicken thigh. My coating-too-worn pan is not thriving, but when it came time to splash in some white wine that sorted it out a bit.
Now for the sauce. It says we mix "whipped cream" but i call bullshit, im using single cream as-is, along with a teaspoon of wholegrain mustard, powdered "chicken bouillon" (chicken stock cube), salt and pepper.
Here it is!
Now its just all mixed together. Added a dash more cream because it seemed a little lacking in liquid for a "stew"(?) but whatever i prefer solid food.
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Very nice! Feel like it could have had an extra angle like garlic, mushrooms, thyme or something.. but it works really well as an easy recipe with tender chicken, and it did indeed go well with rice.
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