Chicken Thighs In Cream Sauce

Chicken Thighs In Cream Sauce

This chicken is so soft, you can cut it with a spoon!
It's a main dish that feels special, but you can prepare it with the regular ingredients in your pantry.

Ingredients: 1 serving

Chicken thigh
enough to cover the meat
about 300 ml
1 tablespoon
White flour
1 tablespoon
a pinch
Salt and pepper
to taste
Mushrooms (I used shimeji mushrooms here)
a small amount
Green leafy vegetable (I used cabbage)
a small amount


1. Pre-poach the chicken for about 40 minutes until tender in water to cover. Keep the poaching liquid, which is full of umami.
2. Melt the butter over low heat, add the flour and stir so as not to create any lumps.
3. Continue stirring and cooking, taking the pan off the heat occasionally so as not to burn the roux.
4. Add a little milk and mix well so as not to create any lumps. Don't let the milk boil. Keep it on low heat.
5. When it forms a paste add a little more milk and mix in well. Continue mixing and adding the milk, taking care not to let it boil.
6. Add some nutmeg, salt and pepper and the special sauce is finished.
7. Add the precooked chicken, the poaching liquid, mushrooms and vegetables, and simmer over low heat for about 10 minutes, and it's done!

Story Behind this Recipe

I wanted to make a dish using bechamel sauce and not relying on a readymade stew roux mix.