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MudderBear
Posted November 07, 2005 09:36 AM
Chunky Chicken in Dijon Cheddar Sauce
1 lb. boneless, skinless chicken thighs or breasts
1 tbsp. oil
1 onion, finely chopped
2 cloves garlic, minced
1/4 each salt, thyme, pepper
3 tbsp. flour
1 1/2 cups milk
2 tbsp. Dijon mustard
dash hot pepper sauce
1 cup shredded extra-old Cheddar cheese
1/4 cup finely diced sweet red or green pepper
1/4 cup fresh parsley, minced
Cut chicken into bite-size pieces. In large skillet, heat oil over med-high heat; brown chicken. Transfer to plate. Drain fat from pan. Fry onion, garlic, pepper and thyme over med-heat, stirring often, til softened, 5 mins. Sprinkle with flour; cook stirring for 1 min. Whisk in milk; cook, whisking, til thickened, about 5 mins. Stir in mustard and hot pepper sauce. Return chicken and any juices to pan; cover and simmer until juices run clear when chicken is pierced, about 10 mins. Add cheese and half each of the red pepper and parsley; stir until cheese is melted. Sprinkle each serving with remaining red pepper and parsley.
Posted November 07, 2005 09:36 AM
Chunky Chicken in Dijon Cheddar Sauce
1 lb. boneless, skinless chicken thighs or breasts
1 tbsp. oil
1 onion, finely chopped
2 cloves garlic, minced
1/4 each salt, thyme, pepper
3 tbsp. flour
1 1/2 cups milk
2 tbsp. Dijon mustard
dash hot pepper sauce
1 cup shredded extra-old Cheddar cheese
1/4 cup finely diced sweet red or green pepper
1/4 cup fresh parsley, minced
Cut chicken into bite-size pieces. In large skillet, heat oil over med-high heat; brown chicken. Transfer to plate. Drain fat from pan. Fry onion, garlic, pepper and thyme over med-heat, stirring often, til softened, 5 mins. Sprinkle with flour; cook stirring for 1 min. Whisk in milk; cook, whisking, til thickened, about 5 mins. Stir in mustard and hot pepper sauce. Return chicken and any juices to pan; cover and simmer until juices run clear when chicken is pierced, about 10 mins. Add cheese and half each of the red pepper and parsley; stir until cheese is melted. Sprinkle each serving with remaining red pepper and parsley.