|Yummy homey comfort food!|
2- 4 Leeks
1 Carrot (diced, steamed)
1 Cup Broccoli (steamed)
1 Tbs Garlic
1 Tbs butter
1 Tbs plain flour
1 1/2 - 2 cups Chicken Stock
2 Tbs to1/4 cup Whipping Cream (half & half or single cream)
Salt & Freshly ground Black Pepper, to taste
How to cook:
Mashed Potatoes: Peel skin off potatoes, wash then steam for 15 minutes or till cooked & soft. Transfer to a bowl, mash up adding butter (add more if u don't mind your waistline!) and milk or cream (add enough to your desired consistency). Season with salt & pepper.
Chicken: Marinade chicken thighs with oyster sauce, soy sauce, ginger juice, garlic, salt & pepper for at least 2 hours or overnight. Drizzle some olive oil in a pan, pan fry the chicken. When the chicken is half cooked, add the tarragon and continue cooking till golden fully cooked. Set aside.
Filling & Sauce & Assembly: When the chicken has been removed from the pan, add a little more olive oil and saute the garlic and leeks. Push to one side of the pan, add butter. When the butter has melted, add the flour and cook a couple minutes, stirring. Add chicken stock (add more if you prefer more sauce) and stir until smooth. Stir in cream (add more if you prefer a creamier & richer sauce). Season with salt & pepper. Tumble in the carrot and broccoli. Simmer until veggies are soft and sauce has thicken, add the cooked chicken thighs, mix well. Remove from stove and pour into baking dish. Top with mashed potatoes. Bake at 180 degrees Celcius for about 20 minutes or until mashed potatoes are golden. Done!