Baked Creamy Chicken and Veggies
3 pounds chicken thighs
1 cup chopped cellery
1 cup chopped onions
1 medium turnip, peeled and chopped into small squares
4 large carrots, peeled and chopped into small squares
2 tablespoons parsley
3 teaspoons salt
1 teaspoon pepper
1 teaspoon papricka
4 tablespoons butter
4 tablespoons flour
2.5 cups milk
Put thighs in a roasting pot and put them in the oven at 350 degrees for 15 minutes.
Turn them all over, add 1 teaspoon salt, and 1/2 teaspoon pepper, and pour the parsley, onions, and celary on top for 15 minutes.
Make white sauce: Melt butter in a sauce pan and stir in flour, 2 teaspoons salt, 1/2 teaspoon pepper, and 1 teaspoon Papricka. Slowly stir in 2.5 cups of milk.
When this is thickened, and the meat has cooked for 30 minutes, pour over the chicken mixture. Close oven and reduced heat to 315.
After 15 minutes add the chopped carrots and turnip, lift the thighs over top of the raw vegetables so they are all covered by the white sauce.
Cook 45 minutes more, serve with or over rice.
This came out good, next time I am going to try it with boneless, skinless thighs, and maybe add some frozen peas.
Jenna, RN CGC & Babs, CD RA CGC HIC
Heidi, RA CGC
SG3 Odessa, SchH1, Kkl1, AD
Ninja, RN CGC & Milla, RN CGC
Joy, Star Puppy, RN CGC
Dolly CGC & Bear CGC