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Monday 30 September 2024 10:02:02 GMT
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APIADATE DE MI @alejandrotorres2287 #MUSICA #VIRAL #musicapanameña #tipicopanama #tipico #musicapanameña🇵🇦 #musicainteriorana #pty🇵🇦 #liric
APIADATE DE MI @alejandrotorres2287 #MUSICA #VIRAL #musicapanameña #tipicopanama #tipico #musicapanameña🇵🇦 #musicainteriorana #pty🇵🇦 #liric
This dish is such a treat!! Hope you love it 😋 Enjoy! Chris x 📕 More recipes like this in my brand new cookbook 'Comfy' Oct 26th October (pre-order link in bio). CHICKEN TETRAZZINI | Serves 5-6 INGREDIENTS 600g / 1.3lb boneless skinless Chicken Thighs 1 tsp Salt, or as needed 1/2 tsp Black Pepper, or as needed 2 tbsp Olive Oil 400g / 14oz Baby Chestnut or Button Mushrooms, halved or quartered 1 medium White Onion, finely diced 4 cloves of Garlic, finely diced 400g / 14oz Linguine, or other long-cut pasta 60g / 2oz Butter 60g / 2oz Plain Flour 480ml / 2 cups Milk, at room temp 480ml / 2 cups Chicken Stock 120ml / 1/2 cup Double/Heavy Cream, at room temp 200g / 2 cups Gouda Cheese, grated* 40g / 1/2 cup freshly grated Parmesan 2 tbsp finely diced Fresh Parsley METHOD 1️⃣Pre-heat the oven to 180C/350F. 2️⃣Season the chicken all over with 1/2 tsp salt and 1/4 tsp black pepper. Heat the olive oil in a large deep pot over high heat and add the chicken. Fry each side for 2-3 mins until golden, then remove and lower the heat slightly to medium-high, leaving all the excess fat behind. The chicken doesn't need to be completely cooked through at this point. 3️⃣Add the mushrooms and fry until they begin to soften. They'll first soak in all the oil, then begin releasing moisture, which will then start evaporating. As it starts to evaporate add in the onion and fry until both the onion and mushrooms are completely soft and golden. Add the garlic and fry for a minute longer. 4️⃣At this point add the pasta to salted boiling water, cook until al dente then drain. 5️⃣Lower heat to medium and melt the butter in with the mushrooms, scraping off any flavour from the pan as you go. Stir in the flour to create a roux, then gradually pour in the milk, stock then cream, stirring as you go to avoid lumps forming. Stir in 1/2 tsp salt and 1/4 tsp pepper (or to taste - season well to bring out the best in the sauce) alongside the resting juices from the chicken, then bring to a gentle simmer. Allow to bubble away for 2 mins to thicken (it should coat the back of a spoon). Shred/slice the chicken during this time. 6️⃣Turn off the heat and stir through the chicken, then stir through the parmesan and half of the Gouda. Toss in the spaghetti until well-coated in the sauce, then pour it all into a large baking dish. Smooth the top with your wooden spoon then sprinkle over the rest of the cheese. 7️⃣Bake in the oven for 15 mins until golden and bubbly, then serve with parsley and enjoy! *found in most supermarkets. I have subbed Emmental before, which is also relatively mild and creamy and melts well.
This dish is such a treat!! Hope you love it 😋 Enjoy! Chris x 📕 More recipes like this in my brand new cookbook 'Comfy' Oct 26th October (pre-order link in bio). CHICKEN TETRAZZINI | Serves 5-6 INGREDIENTS 600g / 1.3lb boneless skinless Chicken Thighs 1 tsp Salt, or as needed 1/2 tsp Black Pepper, or as needed 2 tbsp Olive Oil 400g / 14oz Baby Chestnut or Button Mushrooms, halved or quartered 1 medium White Onion, finely diced 4 cloves of Garlic, finely diced 400g / 14oz Linguine, or other long-cut pasta 60g / 2oz Butter 60g / 2oz Plain Flour 480ml / 2 cups Milk, at room temp 480ml / 2 cups Chicken Stock 120ml / 1/2 cup Double/Heavy Cream, at room temp 200g / 2 cups Gouda Cheese, grated* 40g / 1/2 cup freshly grated Parmesan 2 tbsp finely diced Fresh Parsley METHOD 1️⃣Pre-heat the oven to 180C/350F. 2️⃣Season the chicken all over with 1/2 tsp salt and 1/4 tsp black pepper. Heat the olive oil in a large deep pot over high heat and add the chicken. Fry each side for 2-3 mins until golden, then remove and lower the heat slightly to medium-high, leaving all the excess fat behind. The chicken doesn't need to be completely cooked through at this point. 3️⃣Add the mushrooms and fry until they begin to soften. They'll first soak in all the oil, then begin releasing moisture, which will then start evaporating. As it starts to evaporate add in the onion and fry until both the onion and mushrooms are completely soft and golden. Add the garlic and fry for a minute longer. 4️⃣At this point add the pasta to salted boiling water, cook until al dente then drain. 5️⃣Lower heat to medium and melt the butter in with the mushrooms, scraping off any flavour from the pan as you go. Stir in the flour to create a roux, then gradually pour in the milk, stock then cream, stirring as you go to avoid lumps forming. Stir in 1/2 tsp salt and 1/4 tsp pepper (or to taste - season well to bring out the best in the sauce) alongside the resting juices from the chicken, then bring to a gentle simmer. Allow to bubble away for 2 mins to thicken (it should coat the back of a spoon). Shred/slice the chicken during this time. 6️⃣Turn off the heat and stir through the chicken, then stir through the parmesan and half of the Gouda. Toss in the spaghetti until well-coated in the sauce, then pour it all into a large baking dish. Smooth the top with your wooden spoon then sprinkle over the rest of the cheese. 7️⃣Bake in the oven for 15 mins until golden and bubbly, then serve with parsley and enjoy! *found in most supermarkets. I have subbed Emmental before, which is also relatively mild and creamy and melts well.
date night in hk 🥂✨
date night in hk 🥂✨
كااان هنا 😢😢😢 #fyp #rubenneves #alhilal #foryou #explore #4u #viral #fypシ゚viral #neves4ever
كااان هنا 😢😢😢 #fyp #rubenneves #alhilal #foryou #explore #4u #viral #fypシ゚viral #neves4ever
Yamaha #f1zr hedon full #bauttitanium @Erik Guntara #mekanik #padahariini
Yamaha #f1zr hedon full #bauttitanium @Erik Guntara #mekanik #padahariini

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