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