Monday, March 05, 2012


I made creamed chicken a couple of weeks ago and realized that the recipe I have in my recipe book no longer matches the one I’ve got posted here. At some point, I’d made the decision to return to something closer to my mom’s version, and I’d completely forgotten to tell you. With its carrots and green beans and corn and celery, my earlier take on it was colorful and plenty tasty, but too similar to my chicken noodle soup, and ultimately, not what I pictured when I thought about creamed chicken. To me, creamed chicken is inherently simple, soft, comforting, maybe even a bit bland—“nursery food,” as Laurie Colwin put it. So I went back to basics, although I did make a few updates to Mom’s recipe to suit my tastes, using fresh mushrooms instead of canned, and adding onions, fresh thyme, and fresh parsley. As much as I love the other vegetables, I’m happy to eat them on the side in this case (green beans are ideal, but I went with roasted asparagus this time around). Heaped over split homemade biscuits, this meal tastes like love to me.

¼ cup butter
1 small onion, finely chopped
8 ounces cremini mushrooms, quartered or coarsely chopped
⅓ cup all-purpose flour
½–1 teaspoon salt (depending on how salty your broth is; my homemade stuff is saltless so I use the full teaspoon, but start with ½ teaspoon and add more later if needed)
1 teaspoon fresh or ½ teaspoon dried thyme
Freshly ground black pepper to taste
1¼ cups chicken broth
1¼ cups milk
2 cups cubed cooked chicken
Chopped fresh parsley to taste

1. In a saucepan over medium heat, melt butter and cook onion and mushrooms until tender.

2. Stir in flour, salt, thyme, and pepper and cook for about a minute.

3. Add broth and milk all at once. Cook and stir until thickened and bubbly. Stir in chicken and parsley.

4. Serve over biscuits or toast.

Serves: 4
Time: 25 minutes
Leftover potential: Good; also freezes well (obviously, don’t put it over the toast/biscuits until it’s time to eat, though)

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