1. Chicken with Yellow-wine Vinegar

    with yellow wine vinegar

    1 free-range chicken from Bresse,
    10cl vinegar of Vin Jaune,
    2 shallots,
    1 teaspoon tomato paste.

    cutting the chicken into pieces, salt it and pepper it.
    Brown pieces in corn oil.
    Book on a hot plate.
    Discard the oil and add the chopped shallots. Sauté them one minute stirring with a spatula, then add the vinegar. Scrape the bottom of the pressure cooker for juices and then add two glasses of water and a spoon of tomato paste.
    Replace the chicken. Cover and cook turning pieces halfway. The sauce should cover the cooking chicken.
    Cook basmati rice; remove the chicken, put it on a dish, surround it with rice. Pass the sauce, put on fire fort (and reduce to boil.

    Off the heat, stir a tablespoon of butter cut into cubes, whisking vigorously.
    Glaze pieces and sprinkle with chopped parsley.
    It is possible to add as a garnish of chopped mushrooms to butter.

    Product 16 of 28

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