1 chicken
1 onion
4 carrots
1 celery stalk
Salt and pepper to taste
2 cups rice
4 cups of tasty chicken stock
Milanese Sauce:
3 tbsp butter
3 tbsp cornflour
1 bay leaf
Chicken stock
Boil the chicken with the onion, carrots, and celery, and season to taste until tender. Cool and remove skin and bones and cut into bite-sized pieces and put aside.
Prepare the Milanese sauce by sauteing the cornflour in butter and add enough tasty chicken stock until the sauce bubbles and thickens and discard the bay leaf.
Simultaneously, boil the rice in the stock until al dente, mix the rice with the chicken pieces and a little sauce, and spoon into a round form with a hole in the middle and drench with the remaining sauce,. A delicious meal!
My beloved son Spiros with his sons Alex, Stephanos, and Konstsdinos and Tina, Alex's wife, and my precious great-granddaughters. Janna. Sophia and Nephele came to my great joy and I offered them chicken Milanesa, spinach pie, and ice cream
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