SunnyD
Belgian Waffler
So tonight, it's all about sauces, being saucy, and how to make sauce! As Marge once answered Homer's question of what's in the brown sauce with "Brown and water", I will answer the age old question of what's in the the chicken-cream sauce. Why chicken cream of course! Wait, no, eww!
Anyhow, tonight's dinner consisted of a roast chicken, well tended to by my wife prior to me getting home from work. Firing on all cylinders, she asked me to cook some rice for a side dish, something which she doesn't feel she has the skill to do (being that she's not fond of rice and all). Looking at the oven timer for the chicken, I was surprised to see 30 minutes left on the clock. Perfect for making rice the manly way! Pot + water + rice. And so it began.
Then the shocking twist... my wife requested I make some sort of cream sauce for the rice, much as I had suggested in planning for the week's meals over the weekend. With that, I set upon figuring something that my dairy-allergy-prone daughter could enjoy with us, ruling out cheese sauces. Thus, the creamy chicken sauce was born!
SunnyD's chicken-cream sauce (EWW!)
1 tbsp margarine (or butter if dairy is your thing)
1/2 cup chicken broth
1 1/4 cup milk (I use plain almond milk, but any "plain" milk will do)
approx 1/4 cup drippings from roast chicken
1 tbsp parsley
1 tsp salt (adjust to taste, particularly depending on how you season your chicken)
2 tbsp sour cream (in our case, soy-based sour cream)
1 tbsp corn starch
1 tbsp cold water
- Bring broth, drippings and butter to a boil, stir in milk, reduce to medium heat.
- Stir in parsley and salt, let simmer over medium heat while stirring for a minute.
- Dissolve corn starch in water, then stir in corn starch mixture to "gravy".
- Stir mixture while simmering for a few minutes, then remove from heat.
- Stir in sour cream until smoothly blended, let sit for 5 minutes, sauce will thicken some as it cools.
What results is something with the consistency of a gravy that has a nice creamy taste to it. Because of the almond milk, it has a bit of a sweeter flavor to it which I'm sure rice or cow milk would be similar. I designed it as more of a sauce geared to go over rice or noodles, but it could very will be used as a regular gravy as well to top a nice broiled chicken breast.
We topped the rice with it, which my older daughter asking for seconds of. Both daughters requested if possible to have some packed for their school lunches tomorrow; I obliged by mixing in the remaining left over chicken, broccoli and rice making a casserole of sorts ready for their lunches tomorrow.
So there you have it. A quick little recipe... now go get sauced!
Anyhow, tonight's dinner consisted of a roast chicken, well tended to by my wife prior to me getting home from work. Firing on all cylinders, she asked me to cook some rice for a side dish, something which she doesn't feel she has the skill to do (being that she's not fond of rice and all). Looking at the oven timer for the chicken, I was surprised to see 30 minutes left on the clock. Perfect for making rice the manly way! Pot + water + rice. And so it began.
Then the shocking twist... my wife requested I make some sort of cream sauce for the rice, much as I had suggested in planning for the week's meals over the weekend. With that, I set upon figuring something that my dairy-allergy-prone daughter could enjoy with us, ruling out cheese sauces. Thus, the creamy chicken sauce was born!
SunnyD's chicken-cream sauce (EWW!)
1 tbsp margarine (or butter if dairy is your thing)
1/2 cup chicken broth
1 1/4 cup milk (I use plain almond milk, but any "plain" milk will do)
approx 1/4 cup drippings from roast chicken
1 tbsp parsley
1 tsp salt (adjust to taste, particularly depending on how you season your chicken)
2 tbsp sour cream (in our case, soy-based sour cream)
1 tbsp corn starch
1 tbsp cold water
- Bring broth, drippings and butter to a boil, stir in milk, reduce to medium heat.
- Stir in parsley and salt, let simmer over medium heat while stirring for a minute.
- Dissolve corn starch in water, then stir in corn starch mixture to "gravy".
- Stir mixture while simmering for a few minutes, then remove from heat.
- Stir in sour cream until smoothly blended, let sit for 5 minutes, sauce will thicken some as it cools.
What results is something with the consistency of a gravy that has a nice creamy taste to it. Because of the almond milk, it has a bit of a sweeter flavor to it which I'm sure rice or cow milk would be similar. I designed it as more of a sauce geared to go over rice or noodles, but it could very will be used as a regular gravy as well to top a nice broiled chicken breast.
We topped the rice with it, which my older daughter asking for seconds of. Both daughters requested if possible to have some packed for their school lunches tomorrow; I obliged by mixing in the remaining left over chicken, broccoli and rice making a casserole of sorts ready for their lunches tomorrow.
So there you have it. A quick little recipe... now go get sauced!
