1 line
1.7 KiB
HTML
1 line
1.7 KiB
HTML
<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Chicken Pot Pie</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>4 tbsp</td><td>butter</td></tr><tr><td>1</td><td>onion (chopped fine)</td></tr><tr><td>2</td><td>carrots (sliced thin)</td></tr><tr><td>1</td><td>celery stalk (diced)</td></tr><tr><td>1 tsp</td><td>tomato paste</td></tr><tr><td>1 tsp</td><td>thyme (fresh, diced)</td></tr><tr><td>⅓ cup</td><td>flour</td></tr><tr><td>2 cup</td><td>chicken broth</td></tr><tr><td>1½ lbs</td><td>chicken thighs (skinless, diced)</td></tr><tr><td>½ cup</td><td>peas (frozen)</td></tr><tr><td>¼ cup</td><td>heavy cream</td></tr><tr><td>3 tbsp</td><td>parsley (fresh, minced)</td></tr><tr><td>1 tbsp</td><td>sherry (dry)</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Melt the butter in a large cast-iron pan.</td><td>2 min</td></tr><tr><td>2</td><td>Add onions, carrots, celery, salt, and pepper; cook until soft.</td><td>8 min</td></tr><tr><td>3</td><td>Stir in the tomato paste and thyme; cook until browned.</td><td>2 min</td></tr><tr><td>4</td><td>Stir in the flour and cook until golden.</td><td>1 min</td></tr><tr><td>5</td><td>Slowly whisk in the chicken broth until smooth.</td><td>2 min</td></tr><tr><td>6</td><td>Add the chicken and cover; simmer until the chicken is cooked all the way through.</td><td>10 min</td></tr><tr><td>7</td><td>Stir in the peas, heavy cream, and sherry.</td><td>1 min</td></tr><tr><td>8</td><td>(optional) Serve by pouring over biscuits or in a pie crust.</td><td></td></tr></table></section></body></html> |