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This cream chicken recipe could not be easier, nor richer. I advise you to put the loaf of bread away because the sauce is a real temptation.
This version is taken from a recipe made with rabbit to which we have substituted the type of meat to make it more accessible and that the whole family can take it without problems.
Es very easy To prepare, you only have to poach the vegetables, brown the meat and then cook it. And I assure you that the result will not disappoint you.
Do you want to know more about this cream chicken recipe?
To make the cream or sauce the chicken is cooked in milk. You can use the one you like the most, in my case I have used lactose-free semi-skimmed milk.
If you make it with another type of milk you will have to adjust the times so that the sauce thickens to your liking. But do not worry because at the end of the recipe I have put you various tricks they sure help you.
This recipe is made with chicken drumsticks boneless and skinless. I like very much this kind of meat because it is not as dry as breast and has no bones and children eat it great.
I usually roll them but without tying them or anything. I roll them up on themselves and carefully place them around the butterfly. So I make sure that they don't fall apart nor do they get caught in the butterfly or the blades.
To make this recipe you can use the piece that you like the most. Of course, depending on the size, you will have to adjust time. If you use chopped chicken, I think that with about 25 minutes you will have enough. Check the meat so it doesn't overcook and fall apart.
To flour it you can use the type of flour that you like the most. I have opted for a potato or corn starch which is suitable for celiacs and gluten intolerant and that also helps the sauce to thicken and be perfect.
Take advantage for tiered cooking. In step 4 you will have 35 minutes to do some vegetables or some potatoes in the varoma. You can also do some fruit papillotes and so you will have the whole menu ready.
This recipe keeps well in the fridge for 4 or 5 days. Store in a clean container adjusted to its volume. Always keep the cold chain and heat only the meat that is going to be consumed.
You can also freeze it, for a maximum of 3 months. When using it, put it in the fridge to thaw and then you can easily heat it with your favorite method.
Trick to thicken a sauce
As I have told you, depending on the type of milk you use, the sauce will be different textures. In the event that you use whole milk, the sauce will be thicker and you do not need to thicken it but, on the other hand, if it is skimmed it will be looser.
If the sauce is too runny and you want it with more body You only have to program a few minutes, at 100º, speed 2 and without the beaker to facilitate evaporation.
On the TM6 model you can activate the thicken function sauces, is one of the advantages of the new model that facilitates cooking.
In any case, since the chicken is already floured with starch, the sauce it will thicken without problems.
If for some reason the sauce does not finish having the point you want you can add an extra starch. In that case, put a little water in the beaker and dissolve a dessert spoon of potato or cornstarch. Pour the mixture into the glass and reheat it for a few minutes, at 100º, speed 2, without a beaker.
I advise you not raise the temperature 100º and that during the thickening, watch out so that it does not thicken too much.
More information - Creamy rabbit / Chicken drumsticks with garlic / Vegetable papillote and 5 sauces / Apricot papillote
Adapt this recipe to your Thermomix model