This is a great starting point. I have to say I sauteed the chicken with the chopped onion and celery and seasoned with salt and pepper as I did so. I also added a couple of minced garlic cloves. When the chicken was cooked through I cheated and added about 2 and 1/2 cups frozen organic mixed veggies. Once they were thawed I set aside. I made the rue as the recipe called for 1/3 c four to 1/3 melted butter and cooked it for about 3-4 minutes to get rid of the flour taste. I changed up the liquid a bit. I used 2/3 cups of heavy cream instead of milk. I used 1 1/2 cups of chicken stock not broth. I also added 2 tblspns white wine and 2 tblspns cream sherry. I heated the cream, stock, wine/sherry mixture til hot (not boiling). I added the liquid to the flour/butter rue and wisked until they were well combined and it was hot (medium low the whole time). I used about a tsp of salt, 1/2 tsp pepper, tsp of dried time, tsp of rubbed sage, 1/4 tsp of celery seed, pinch of cayenne, 1/2 tsp of roasted onion powder, and 1/2 tsp garlic powder. What can I say... we like savory and a tine kick of heat. Great recipe but you have to make it your own. :-)
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This is a great starting point. I have to say I sauteed the chicken with the chopped onion...