1. Add the chicken to a large enough pot, along with a couple of bay leaves, the chopped onion, garlic and stock cubes. Season with salt and pepper. Cover the chicken with the milk, topping up with ...
Cook until the mushrooms soften. Return the chicken to the pan, add the flour, cook, stirring, for 1 minute. Add the stock, season with salt and white pepper. Reduce the heat to low. Cover the fry pan ...
Use a stick blender to blend to a smooth sauce, then pour into the pan with the mushroom mixture. Add the cooked pasta to the pan and toss everything together. Season to taste with salt and pepper ...
cream, parmesan and Italian seasoning and place the chicken on top, skin up. Transfer to the oven and bake for 25 minutes, uncovered, until the chicken is cooked through and the sauce is thickened ...
caramelizing and a salty shrimp paste (or fish sauce) that gives it a lot of umami flavor. This Tom Kha Gai soup is creamy and will give you authentic flavors for the best Thai coconut chicken soup ...