Creamy chicken in a white sauce recipe

By Matthew Drennan

  1. Takes 1 hour to make, plus cooling
  2. Rating

This recipe makes 3 suppers for 4 people: Chicken a la king; Chicken, mushroom and spinach pasta bake; and Chicken, pea and bacon pies. Freeze two lots and make the other recipes at a later date.

tried and tested
Creamy chicken in a white sauce

Ingredients

  1. 2 tbsp vegetable oil
  2. Knob of butter, plus extra 3 tbsp, softened
  3. 16 boneless chicken thighs or 8 chicken breasts, diced
  4. 1 large onion, finely chopped
  5. 2 garlic cloves, crushed
  6. 150ml dry white wine
  7. 4 fresh bay leaves
  8. Leaves from 3 sprigs fresh thyme
  9. 3 tbsp plain flour
  10. 700ml chicken stock, hot
  11. 75ml double cream

Method

  1. 1. Heat the vegetable oil and knob of butter in a large, deep frying pan or flameproof casserole. Season the chicken pieces and fry, in batches, over a medium-high heat, until lightly browned. Remove the chicken to a large bowl and set aside.
  2. 2. Add the chopped onion to the pan and fry gently, without colouring, until softened. Add the garlic and cook for a further 30 seconds. Add the wine and herbs, then cover and cook for 10 minutes.
  3. 3. Remove the lid and bubble over a high heat until the liquid is reduced to about 1 tablespoon. Add to the bowl with the cooked chicken.
  4. 4. Add the extra 3 tablespoons of butter to the pan and melt. Add the flour and stir well to make a paste. Cook for 5 minutes, until a pale golden colour. Gradually add the hot stock, stirring constantly, until smooth and thickened.
  5. 5. Return the chicken and onions to the pan. Cover and simmer gently for 5 minutes, then add the double cream. Check the seasoning. Set aside to cool.
  6. 6. Once cool, divide the creamy chicken between 3 freezer bags or freezerproof containers, label and freeze. Now you have your base, search for one of the following recipes: Chicken a la king; Chicken, mushroom and spinach pasta bake; or Chicken, pea and bacon pies.

Chef's tip

This batch makes 3 suppers for 4 people: Chicken a la king; Chicken, mushroom and spinach pasta bake; and Chicken, pea and bacon pies. Freeze two lots and make the other recipes at a later date. Just FREEZE the chicken in 3 separate bags or freezerproof containers, for up to 3 months. Each batch will defrost in 8 hours, or overnight in the fridge.

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