Prep. Time: about 20 minutes
Cooking Time: about 40 minutes
Ingredients:
• 6 – 8 chicken thighs
• Salt and freshly ground black pepper
• 60 g butter
• 50 ml flour
• 200 ml milk
• 150 ml cream
• A handful of fresh parsley, roughly chopped
• 100 ml mayonnaise
• 250 g broccoli, cut into bite-size pieces
• 250 g penne pasta
Method:
- Preheat the oven to 180°C and grease a large ovenproof dish.
- Season the chicken with salt and black pepper.
- Heat the butter in a large saucepan and fry the chicken on both sides until golden. Transfer to the ovenproof dish.
- Add the flour to the butter used for frying the chicken and stir until the mixture forms a paste. Heat for 1 minute.
- Add the milk and cream and bring to the boil. Season with salt and pepper and stir in the chopped parsley and mayonnaise. Simmer for about 3 minutes.
- Add the broccoli to the chicken and pour over the sauce. Bake for 20 – 30 minutes or until the chicken is done.
- Cook the pasta in boiling salted water until done and serve with the creamy chicken.
You Magazine 2 February 2012