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Creamy Thyme Chicken
Ingredients list:
One whole chicken breast
One piece of chicken leg
1.5 pack of cream
100 grams of cheddar/mozarella cheese
For the sauce:
One cup of milk
Three cloves of garlic
One coffee spoon of salt
One teaspoon of black pepper
One tablespoon of thyme
For the garnish:
Half a pack of Penne pasta
Two tablespoons of butter One coffeespoon of salt
A pinch of basil
Four cups of hot water
A teaspoon of turmeric
A little oil (about three spoons)
For salad: Rocket
Carrot
Red Give
Parsley
Tomatos
Lemon
Olive Oil
Preparation:
First, we prepare the sauce. We chop the chickens cubically. After mixing the chicken with crushed garlic, salt, black pepper, thyme and milk well, we cover it and keep it in the refrigerator for 4-5 hours. Then let's take it out for 15 minutes, let it come up to the room temperature. We take it in a strainer. We drain the sauce for 10 minutes with a wire strainer. In the meantime, we put the penne pasta, turmeric, oil and water into the pot and start cooking it on low heat. We cook it for about 8 minutes. At the end, we add butter and basil. If there is still some water in the pot, boil it with the lid open and drain the water. We put the pasta that we have cooked on one side of the serving plate. While serving our pasta, we are cooking the chicken. Let's put the oil in the pan and take it up to high heat. If possible, we cook the chickens without watering them. After adding the cream and boiling, we add grated cheddar and intensify the consistency of the sauce. For our salad, we chop the carrots, pepper, parsley, tomatoes, whatever God has given, mix them with lemon and olive oil and put it on the side of the serving dish.
Post Script: Let's watch the video carefully so that we don’t miss any details to make our dish delicious.
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