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奶油雞肉和蘑菇湯



材料:

橄欖油1湯匙
8盎司去骨,去皮的雞腿,切成1寸塊
1茶匙 鹽
1茶匙 現磨黑胡椒
2湯匙牛油
3瓣大蒜,切碎
8盎司 蘑菇,切成薄片
洋蔥1個,切塊
3胡蘿蔔去皮切塊
2棵芹菜
1/2茶匙幹百里香
1/4杯通用麵粉
4杯雞湯
1月桂葉
2湯匙切碎的新鮮歐芹葉
1棵迷迭香

做法:

1,用一個大湯鍋以中火加熱橄欖油。加入和胡椒,添加雞在鍋中煮,直到金黃,約2-3分鐘;備用
2,用湯鍋,中火加熱牛油。加入大蒜,香菇,洋蔥,胡蘿蔔和芹菜等。偶爾攪拌,約3-4分鐘。拌入百里香炒香,約1分鐘。
3,加入麵粉,直到焦黃,約1分鐘。加入雞湯,月桂葉和雞腿,煮,不停攪拌,直到稍增厚,約4-5分鐘。
4,加入鹽和胡椒,當達到所希望的稠度,完成
可選擇配上香菜和迷迭香

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