Page 85 - 2019TOHCookbook

CHAN | LEXINGTON, MA | SERVES 4
For our family, this dish is the epitome of comfort food. It is the perfect one-pot meal for a chilly winter evening!
INGREDIENTS
4 cups chicken stock
1 1⁄2 lb. boneless skinless chicken breast halves 1⁄2 tsp. salt
1 onion, coarsely chopped
2 carrots, peeled and cut into 1⁄4”cubes
2 stalks celery, cut into 1⁄4” cubes
4 tbsp. butter, room temperature
4 tbsp. flour
1 cup frozen peas
Pinch of nutmeg
1⁄4 tsp. pepper
INSTRUCTIONS
1. In a large flameproof casserole, combine stock and chicken breasts. Add salt and bring to boil.
2. Skim the surface, lower heat, cover pan, and simmer chicken for 10 minutes.
3. Add onion, carrots, and celery. Cover pan, and continue cooking for 20 minutes, or until chicken and vegetables are both cooked through.
4. Remove chicken from liquid and set aside until chicken is cool enough to handle.
5. Use slotted spoon to remove vegetables from stock.
6. Cut chicken into 1⁄2” pieces.
7. With fork, mash butter and flour together to form a smooth paste.
8. Return broth to boil.
9. Using a whisk, scoop up half of butter paste, and whisk into simmering broth.
Whisk in remaining butter paste, and let sauce simmer for 5 minutes, stirring occasionally.
10. Stir chicken, vegetables, and peas into sauce. Continue to cook for 5 minutes or until meat and vegetables are very hot.
11. Taste for seasoning, adding nutmeg, pepper, and more salt if you like.
12. Serve on rice.
75
CREAMED CHICKEN